Lemon Cake Recipe

MISS BEEMER.

One half cup of butter creamed well with one and a half cups of sugar,

stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of

baking powder sifted with three cups of flour and added alternately with

the whites of the three eggs beaten to a stiff froth. Bake in rather a

quick oven in three tins of uniform size, and place, between layers, a

frosting made of the grated rind of one, and juice of two lemons, and

three fourths cup of sugar. Let boil and throw it over the well beaten

whites of two eggs. This cake is one that keeps well for five or six

days.