Grandma's Lemon Cake

To see me share this story and demo how to make this cake, click here:

 http://studio5.ksl.com/?nid=126&sid=28959372 

This is such a special post for me. Everyone that knows me knows that I am such a sap when it comes my family and my family history. I think I get my love of family history from my sweet, beautiful, super intelligent sister, Rebecca. She is a certified genealogist and she knows my heart. For Christmas last year, she sent me this beautiful, original, hand written recipe from my 4th great grandmother, Cynthia Abbot Fife. When I opened it, I just lost it. I went into the "ugly cry". I was so overcome with emotion when I saw the words "Lemon Cake" and the photo of my Grandmother. I live for those connections to my family and this did not disappoint. It was so fun learning more about her through the baking process.

What a beautiful addition to my kitchen! Thank you sister; I just love you. ;)

My sister, being the amazing, impeccable family record keeper that she is, even included this little bio on the back of the frame: 

I was beyond excited to get in the kitchen and taste this Lemon Cake. In order to get the full effect of this cake, I made the cake, put the kids to bed, poured myself a cup of herbal tea and sat myself down to watch some Downton Abbey!! It was so fun. I know it sounds silly but it really helped me connect with her time period (even though the dates are about 20 years off. ;) 

It had a delightful, crumbly and dense texture. Almost like a scone! 

Keep scrolling for the recipe as well as how I altered the recipe. :)

Grandma most likely baked this cake in a regular cake pan or "tin" as she called it. The bunt pan tends to have a crust that is too hard on it. The cake baked in the regular cake pan has a better texture, I think. I also think that the cake slice that comes from the cake pan is probably more authentic to what might have been on the plate that she served her guests. 

Old Fashion Lemon Cake Recipe for the "Purist":

I C. Butter

3 C. White sugar

5 eggs (separated) 

5 C. Flour

1 tsp. soda (baking soda) dissolved in milk.

1 C. Sour Milk (you can make sour milk by adding a Tablespoon of lemon juice to one cup of milk. Let it set for at least 5 min.)

1 1/2 lemons, grate the rind and squeeze in (a) little juice.

Directions: 

Beat the whites separate. Put in last before the flour. Bake in tins half hour.

*These were the only directions on her hand-written recipe so I will elaborate: ;) 

1. Pre-heat oven to 350 degrees. *The original recipe does not specify a temperature to bake       the cake. The ovens in the late 1890's were pretty complicated. I guessed and set my oven       to 350 and it turned out great. :)

2. Separate egg whites from yolks. Set the egg yolks aside.  Whip the egg whites until soft           peaks form. Set aside. 

3. Beat butter and sugar together until soft, fluffy and lighter in color.

4. Add the egg yolks into the butter and sugar mixture, one at a time until well incorporated. 

5. Add in the lemon zest and juice. Stir until combined. 

6. Dissolve the baking soda in the sour milk. Set aside.

7. Add in the flour and the sour milk alternating between the two, mixing well between each         addition, starting and ending with the flour. 

8. Gently fold in the whipped eggs whites just until incorporated. 

9. Butter and flour two 9" cake pans. Divide batter evenly between the two pans, leaving at least a 2" of space from the top of the pans. Do not over-fill. Bake at 350 for about 30 min. 

Here is the recipe with my alterations highlighted in red (for those that like light, fluffy cake): 

Lighter Lemon Cake: 

I C. Butter

3 C. White sugar

5 eggs (separated) 

1 tsp. Vanilla (*Vanilla was a luxury ingredient in the late 1890's. It is the most expensive spice right after saffron.)

3 C. Flour (I took out 2 whole cups!!)

1 tsp. Kosher Salt

1 tsp. Baking soda (To make it light and fluffy.)

1 tsp. Baking Powder

1 C. Sour Milk (You can make sour milk by adding a Tablespoon of lemon juice to one cup of milk. Let it set for at least 5 min.)

1 tsp. Soda (baking soda) disolved in milk.

2 lemons, grate the rind and squeeze in the juice of one lemon.

Directions: 

1. Pre-heat oven to 350 degrees.

2. Separate egg whites from yolks. Set the egg yolks aside.  Whip the egg whites until soft peaks form. Set aside. 

3. Beat butter and sugar together until soft, fluffy and lighter in color.

4. Add the egg yolks into the butter and sugar mixture, one at a time until well incorporated. 

5. Add in the lemon zest, lemon juice and vanilla. Stir until combined. 

6. In a separate bowl, sift the flour and add the salt and baking soda.

7. Add in the flour mixture and the sour milk alternating between the two, mixing well between each addition, starting and ending with the flour. 

8. Gently fold in the whipped eggs whites just until incorporated. 

9. Butter and flour two 9" cake pans. Divide batter evenly between the two pans, leaving at least a 2" of space from the top of the pans. Do not over-fill. Bake at 350 for about 30 min. 

Happy Caking everyone!! Enjoy! (And watch some Downton Abbey. I promise it will taste better if you do. ;)