Lemon Cake

Ingredients

• 2 cups sugar
• ½ cup butter
• 3 eggs
• 1 cup milk
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• grated rind of 1 lemon

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.

1. Preheat the oven to 350°F (175°C).

2. Cream the butter and sugar together until light and fluffy.

3. Beat the egg yolks separately and add them to the butter mixture.

4. Stir in the milk and grated lemon rind.

5. In a separate bowl, combine the baking soda and cream of tartar with the flour.

6. Gradually add the dry ingredients to the wet mixture, mixing until smooth.

7. In a clean bowl, beat the egg whites until stiff peaks form, then fold them into the batter.

8. Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.