A very old recipe from 1877........................

The creamy-lemon filling is what makes this lemon cream cake recipe so special.

½ cup butter
2 cups sugar
The juice and grated yellow of one lemon
1 cup sweet milk *
3 eggs (yolks and whites beaten separately)
3 cups flour
1 Tablespoon baking powder
3/4 tsp. salt

*Regular milk, as opposed to buttermilk or sour milk 

Method: Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, milk and yolks of eggs beaten until thick and lemon colored. Mix and sift soda, salt, and flour; add to first mixture and beat thoroughly. Fold in whites of eggs beaten stiff. Grease and flour two 9" round cake pans. Bake from twenty to twenty-five minutes at 350.


Filling:
1 cup sugar
2 teaspoonfuls butter
2 eggs
The grated rind and juice of two lemons

Mix all together, and boil to consistency of jelly, stirring the entire time. Spread between layers, and dust powdered sugar on top. --Mrs. C. H.