Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
The combination of cream of tartar (an acid) and baking soda (a base) creates a chemical leavening reaction that produces carbon dioxide bubbles, causing the cake to rise. Adding soda directly to milk activates it immediately, while cream of tartar in the flour provides sustained lift during baking. The high ratio of eggs provides structure and richness, while the lemon adds acidity that enhances flavor and helps tenderize the crumb by weakening gluten bonds.
This cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavor actually improves after a day as it mellows and the crumb sets.
Store unfrosted cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. For longer storage, wrap well and freeze for up to 3 months. Thaw at room temperature for 2-3 hours before serving.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Add the cream tartar to the flour
Add soda to the milk
Mix ingredients together
Bake
