1893 World’s Fair Recipe Book Lemon Jelly Cake

INGREDIENTS

Cake:
1 egg
1 cup sugar (200g)
½ cup butter
⅔ cup cold water
2 cups cake flour (220g)
2 teaspoons baking powder

Jelly:
1 lemon, rind and juice
1 egg
1 cup sugar (200g)

Cake:
Cream butter and sugar.
Add 1 egg and combine.
Sift baking powder into flour.
Alternate add flour and water into creamed butter/sugar.
Divide evenly between two 6-inch pans.
Bake at 350°F for 30-35 minutes.

Lemon Jelly:
Cook lemon zest, sugar, and lemon juice over a double boiler.
Cool until spreadable.

Spread lemon jelly between layers.

Top with icing sugar.

#lemoncakerecipe #old-recipe #lostrecipes #bakingvideo