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Dessert

Lemon Cake

A lemon-flavored cake with a lemon filling made from zest, juice, egg yolks, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Lemon Cake

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lemon Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the cake

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, cream together the sugar and butter.

  3. Add the sweet milk and mix well.

  4. In a separate bowl, beat the egg whites until stiff peaks form, then fold into the mixture.

  5. Sift together the flour and baking powder, then gradually add to the wet ingredients.

  6. Pour the batter into a greased cake pan and bake for 25-30 minutes.

Make the filling

  1. For the filling, combine the grated lemon rind, lemon juice, egg yolks, butter, and sugar in a saucepan.

  2. Cook over low heat until thick, then spread between the cake layers.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to stiff peaks, they trap air and give the cake a light, airy structure.
Flour
Provides the main structure as its proteins set during baking.
Baking powder
Releases gas in the batter, helping the cake rise.
Butter
Adds fat for a tender crumb and rich flavour.
Sugar
Sweetens the cake and helps keep it tender and moist.
Egg yolks
Add richness, and their proteins thicken the lemon filling as it cooks.

The step that matters

Cook the filling over low heat. Egg yolks thicken as their proteins set. If the heat is too high or the filling is left unstirred, the eggs can scramble and turn grainy instead of smooth and thick.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, butter, milk, egg, flour):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, butter, milk, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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