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These lemon cake recipes are found in a recipe book published in 1873 named Grand Rapids Receipt Book. This is a recipe book complied by the ladies of the Congregational Church in Grand Rapids, Michigan. This recipe book also contains measurement conversions for a tumbler that I will add to the measurement conversion page. One tumbler is equal to one cup.
Mrs. Gregory’s Lemon Cake Recipe
1/2 tumbler sweet milk, 1 tumbler sugar, 2 tumblers flour, 2 eggs, 4 tablespoons melted butter, 2 teaspoons baking powder; bake in thin sheets, with frosting flavored with one grated orange or lemon.
Mrs. E. G. Gregory
Mrs. Camp’s Lemon Cake Recipe
2 cups of sugar, 2 cups of flour, 4 eggs, 1/2 teaspoon salt, 1 heaping teaspoon baking powder; bake in sheets with the following mixture spread between each layer. The grated rind and juice of 2 lemons, and the whites of 2 eggs beating with 1/2 cup sugar.
Mrs. O. S. Camp
Mrs. Pierce’s Lemon Jelly Cake Recipe
1 cup sugar, 4 eggs, butter size of an egg, 1 cup flour, 3/4 sweet milk, 2 teaspoon baking powder. Jelly for cake – 1 cup sugar, 1 egg, 1 large apple grated, 1 lemon grated, beat together and cook till quite thick.
Mrs. Silas K. Pierce
Miss McConnell’s Lemon Cake Recipe
1 teacup butter, 3 of sugar, 5 eggs beaten separately, 1 cup milk, 1 teaspoon soda, juice and grated rind of 1 lemon, 4 cups sifted flour.