Lemonade Cake

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • cups sugar
  • ¼ lb. almonds, chopped
  • cups grated wheat bread
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 1 lemon
  • 6 eggs, whites


Mix the first five ingredients with the grated rind of the lemon and add the whites of the eggs, beaten to a froth. Place in a spring form and bake in a moderately slow oven about 1 hour. While cake is hot, pour one cup of hot lemonade over it a teaspoonful at a time, until all parts are well saturated.

Hot Lemonade—Pour 1 cup of boiling water on 2 tablespoons sugar and add the juice of the lemon.