Time: 15 to 20 minutes.

  1. 1-1/4 lb. of flour
  2. 3/4 lb. of loaf sugar
  3. 6 oz. of fresh butter
  4. 4 eggs
  5. 1 oz. of lemon-peel
  6. 2 dessertspoonfuls of lemon-juice
  • Rub the flour into the butter
  • Stir in the pounded sugar and very finely-minced lemon-peel
  • When these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice
  • Beat the mixture well for a minute or two
  • Drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread when they get warm
  • Place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes

  • Source: The Book of Household Management by Isabella Beeton (1859)

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