Ingrients & Directions
1 c Butter or butter substitute
2 c Sugar
4 Eggs
1 c Milk
3 1/2 c Cake flour
1/4 ts Salt
2 ts Cream of tartar
1 ts Baking soda
1 tb Grated lemon rind
1 tb Lemon juice
1 c Currants
Cream butter and sugar. Add well-beaten egg yolks and milk. Mix
thoroughly. Sift flour, measure, and sift with baking soda, salt, and
cream of tartar. Add lemon juice, lemon rind, and currants which have been
dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites.
Pour into well-oiled cake pans. Bake in moderate oven (375 F) about 40
minutes. Florence Taft Eaton, Concord, MA.
From
Yields
6 Servings