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Exquisite Southern Belles

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
Southern kitchens were the origin of many elegant cakes. Most of the recipes are too much work for popular use today, but Lane Cake still appears on red-letter occasions. It’s a white layer cake with the leftover egg yolks salvaged in the rich filling to which pecans and raisins impart their flavor.

When the recipe for Lemon Cheese Cake first made its bow in the original Country Cookbook, women wrote to Countryside Test Kitchens asking if we forgot to list cheese among the ingredients. These letters did not come from the South. It was there that the cake got its name—the filling (also spread on top of cake) has a slight curd resembling cheese.

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