Sunday, January 8, 2012

Lemon Layer Cake - 1930's

Throughout my research and discovery of vintage classic recipes, I have found quite a few badly written recipes.  I have avoided them as they are harder for my readers to work out, and they are not overly helpful.  They assume you know a lot about the cooking process, so they seem to be less a recipe as such, moreso a quick reminder for someone that has done them countless times before.
I am sticking my neck out with this one, as the recipe is short and it has a lot of 'cupfuls' which I often find off putting.  I would love to know if someone has made lemon cheese before and what it tastes like, it sounds more like icing that cheese to be honest.


2 1/4 quarter cupfuls sifted flour
1 egg
1 cupful of milk
1/4 cupful of melted butter
4 teaspoonfuls of baking power
3/4 cupful caster sugar
1/2 teaspoonful of salt
1 teaspoonful vanilla essence
lemon cheese. (recipe for lemon cheese can be found here)


1. Add the sugar to the well beaten-egg, then stir in alternately the milk and flour sifted with the baking powder and salt.
2. Add the melted butter and vanilla, beating well.
3. Bake in two buttered layer cake tins in a moderately quick oven for about half an hour until quite firm and light.
4. When cold, put layers together with lemon cheese.

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