Yellow Lard Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A light, fluffy cake with an old-time country taste—it’s good


  • 2 eggs, separated
  • ½ c. sugar
  • c. lard
  • c. sifted cake flour
  • 1 c. sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 c. plus 2 tblsp. milk
  • tsp. vanilla
  • Peanut Butter Frosting


  • Beat egg whites until frothy. Gradually beat in ½ c. sugar. Continue beating until very stiff and glossy.
  • In another bowl stir lard to soften. Add sifted dry ingredients, ¾ c. milk and vanilla. Beat 1 minute, medium speed on mixer. Scrape sides and bottom of bowl constantly.
  • Add remaining milk and egg yolks. Beat 1 minute, scraping bowl constantly.
  • Fold in egg whites.
  • Pour into 2 greased and floured 9" round layer cake pans. Bake in moderate oven (350°) 25 to 30 minutes. Cool layers on rack 10 minutes; then remove from pans.
  • Brush crumbs from cake while warm for ease in frosting. Frost with Peanut Butter Frosting.