Lemon Cake. Recipe No. 2.
Reading edition
Take: Sugar, 1 lb.; butter, ¾ lb.; eggs, 7; flour, 1 lb.; lemons, 2; currants, 1½ teacupfuls.
Beat one pound of sugar and three quarters of a pound of butter to a cream; add the yolks of seven eggs beaten to a froth and strained; whip the whites up stiff and stir them in with one pound of dried flour, the juice of one lemon and the peel of two cut into strips, and a cupful and a half of currants. The currants may be left out if desired. Bake in a moderately quick oven.
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