Lemon Cake Recipe

Stir together, till very white, a pound of sugar, half a pound of

butter--then add eight eggs, beaten to a froth, (the whites and yelks

should be beaten separately,) the grated rind of two lemons, and the

juice of half a lemon. Stir in gradually a pound of sifted flour. Line a

couple of cake pans with white buttered paper, turn the cake into them,

and bake it in a quick oven.

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