A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This makes a more suitable lemon cake than if made with the white parts of eggs added.
Preserved exactly as written in the original source
Cream the butter and sugar
Add the beaten yolks and the flour, beating hard for several minutes
Lastly, add the lemon or orange and bake
Frosting if liked
Modern guidance to help you succeed with this vintage recipe
Using only egg yolks (plus one whole egg) creates an exceptionally tender, fine-crumbed cake because yolks contain lecithin, a natural emulsifier that helps fat and liquid blend smoothly while adding richness without the toughening proteins found in egg whites. The baking soda dissolved in milk creates an immediate chemical reaction with the acidic lemon juice, producing carbon dioxide bubbles that leaven the cake. Creaming butter and sugar incorporates air cells that expand during baking, while the high ratio of yolks to whole eggs produces the characteristic golden color that gives this historical cake its name.
The dry ingredients can be sifted and measured up to 1 day ahead and stored in an airtight container. The cake itself is best baked fresh, but unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days before frosting and serving.
Store unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to 1 week. Frosted cake should be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring refrigerated cake to room temperature 30 minutes before serving for best texture and flavor. The cake can also be frozen, well-wrapped, for up to 3 months.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be sifted and measured up to 1 day ahead and stored in an airtight container. The cake itself is best baked fresh, but unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days before frosting and serving.
Store unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to 1 week. Frosted cake should be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring refrigerated cake to room temperature 30 minutes before serving for best texture and flavor. The cake can also be frozen, well-wrapped, for up to 3 months.
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