Lemon Cake


The Lemon Cake first became popular as a variety in the family of sponge cakes. 

Lemon Cake

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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