Lemon Cake. Mrs. T. H. Linsley. Recipe

History of Lemon Cake:

Lemon cake is a classic dessert that has been enjoyed for generations. It is believed to have originated in Europe and gained popularity in the United States during the 18th century. The tangy and refreshing flavor of lemons makes this cake a favorite choice for many.

Fun Facts about Lemon Cake:

- Lemon cake is often associated with celebrations and special occasions such as birthdays and weddings.
- The lemon zest and juice used in the cake add a burst of citrusy flavor and also provide a natural source of vitamin C.
- Lemon cake can be enjoyed on its own or paired with various frostings and glazes, such as cream cheese frosting or lemon glaze, to enhance its taste and appearance.
- Some lemon cake recipes also call for the addition of poppy seeds or lemon extract to intensify the lemon flavor.
- Lemon cake can be made in various forms, including loaf cakes, layer cakes, and bundt cakes.

Now let's dive into the recipe for Mrs. T. H. Linsley's Lemon Cake:

Ingredients:
- 3 cups powdered sugar
- 1 cup butter (at room temperature)
- 5 eggs, separated
- 1 teaspoon salaratus
- 1 cup milk
- Juice and grated rind of 1 lemon
- 4 cups all-purpose flour

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, cream together the powdered sugar and butter until light and fluffy.
3. Add the egg yolks to the butter mixture and beat well until fully incorporated.
4. In a separate small bowl, dissolve the salaratus in the milk.
5. Add the milk mixture, lemon juice, and grated lemon rind to the butter mixture. Mix well.
6. Gradually sift in the flour, stirring gently until just combined. Be careful not to overmix, as it can result in a denser cake.
7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
8. Pour the batter into the prepared cake pan, spreading it evenly.
9. Bake the cake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
11. Once cooled, you can enjoy the lemon cake as it is or frost it with your favorite frosting or glaze.

Similar Recipes:

Marble Cake - Mrs. C. H. Williams and Mrs. Elizabeth McCurdy:

To create a marble cake, follow this recipe that combines a light and dark part:

Light Part:
- 1 ½ cups sugar
- ½ cup butter
- ½ cup sweet milk
- ½ teaspoon soda
- 1 teaspoon cream tartar
- 4 egg whites
- 2 ½ cups flour

Dark Part:
- 1 cup brown sugar
- 1 cup molasses
- ½ cup butter
- ½ cup milk
- ½ teaspoon soda
- 1 teaspoon cream tartar
- 2 ½ cups flour
- 4 egg yolks
- ½ tablespoon ground cloves, allspice, cinnamon, and nutmeg

Instructions:
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In separate bowls, prepare the light and dark parts.
3. For the light part, cream together the sugar and butter. Add the sweet milk, soda, cream tartar, and flour. Mix well.
4. For the dark part, cream together the brown sugar and butter. Add the molasses, milk, soda, cream tartar, flour, egg yolks, and spices. Mix well.
5. Drop spoonfuls of the light and dark parts alternately into the cake pan, creating a marble effect.
6. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, slice and serve.

These two cakes provide delightful options for those who love both citrusy and marbled flavors. Enjoy baking and sharing these delicious treats with family and friends!