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Palerno Lemon Cake
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Source: Kimballton Centennial Cookbook 1883-1983
| 1 | egg |
| 2 tsp | baking powder |
| 4 tblsp | butter |
| 1 | egg, beaten |
| 3/4 cup | milk |
| 2 cup | sifted cake flour |
| 1/4 tsp | salt |
| 1 cup | sugar |
| 1 tsp | lemon rind |
| Sift flour once, measure, add baking powder and salt and sift three times. Cream butter well. Add sugar and cream together until light and fluffy. Add egg and lemon rind and beat well. Add flour alternatively with milk. Beat after each addition til smooth. Bake in 2 greased 9 inch cake pans 375 F 25 minutes. Put together layers with lemon filling and cover top and sides with Palerno lemon frosting. Lemon Filling | |
| 3/4 cup | sugar |
| juice of 1/2 | lemon |
| 2 tblsp | flour |
| 1/4 cup | sugar |
| rind of 1/2 | lemon |
| 1 | egg, well beaten |
| 1 tsp | butter |
| Bring sugar, lemon rind and juice to a boil and stir in 1/4 cup more of sugar and flour mixed together. Remove from fire and add egg and butter. Return to moderately low heat until egg is set. Boiled Lemon Frosting | |
| 2 cup | sugar |
| 2 | egg whites, stiffly beaten |
| 1/4 cup | water |
| lemon rind | |
Boil sugar and water to form a thick syrup. Gradually pour into beaten eggs, beating rapidly at all times. After miture is thickened and cool, frost sides and top of cake.
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