Yellow Lady Cake

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a pound of fine white sugar, with half a pound of butter beaten to a cream; the yolks of eight eggs beaten smooth and thick; one cup of sweet milk, a small teaspoonful of powdered volatile salts or saleratus, dissolved in a little hot water; half a nutmeg grated; a teaspoonful of lemon extract, or orange-flower water, and as much sifted flour as will make it as thick as pound-cake batter. Beat it until it is light and creamy; then having taken off the skins, and beaten to a paste, a quarter of a pound of shelled almonds, stir them into the cake, and beat well. Line buttered tin pans, with white paper; put in the mixture an inch deep, and bake half an hour in a quick oven, or forty minutes in a moderate oven. This is a delicious cake.