Yellow Lard Cake

Preparation info
    • Difficulty


Appears in
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


  • 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.