Lemon Cake
The Lemon Cake first became popular as a variety in the family of sponge cakes.
It began appearing in the late 18th Century. They were the first ones that are non-yeasted. Making one of these delights is actually quite simple. It is based on flour (usually wheat flour), sugar, and eggs, and leavened with baking powder. This recipe has 7 ingredients and the baking time is one hour. This recipe for a creamy version has 9 ingredients, including 2/3 cup of heavy cream, 5 eggs and a goodly amount of butter. It takes 40-45 minutes in the oven.
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