It’s a family recipe with an endearing story.
Betheny Tomseth whips up a delicious Lemon
Cake with her
You can find more tutorials from Betheny on
her website apot
I C. Butter
3 C. White sugar
5 eggs (separated)
5 C. Flour
1 tsp. soda (baking soda) dissolved in milk.
1 C. Sour Milk (you can make sour milk by adding a Tablespoon of lemon juice to one cup
of milk. Let it set for at least 5 min.)
1 1/2 lemons, grate the rind and squeeze in (a) little juice.
1. Pre-heat oven to 350 degrees. *The original recipe does not specify a temperature to
bake the cake. The ovens in the late 1890’s were pretty complicated. I guessed and set my
oven to 350 and it turned out great. 🙂
2. Separate egg whites from yolks. Set the egg yolks aside. Whip the egg whites until soft
peaks form. Set aside.
3. Beat butter and sugar together until soft, fluffy and lighter in color.
4. Add the egg yolks into the butter and sugar mixture, one at a time until well
5. Add in the lemon zest and juice. Stir until combined.
6. Dissolve the baking soda in the sour milk. Set aside.
7. Add in the flour and the sour milk alternating between the two, mixing well between
each addition, starting and ending with the flour.
8. Gently fold in the whipped eggs whites just until incorporated.
9. Butter and flour two 9″ cake pans. Divide batter evenly between the two pans, leaving at
least a 2″ of space from the top of the pans. Do not over-fill. Bake at 350 for about 30 min.