Before you stop reading and say to yourself, "Ew, how could a Civil War cake be any good?", just hear me out.

Here is the story behind why I would make a Civil War Cake:


So, we made this cake and believe it or not this is the recipe, word for word:

                                                                 "Lemon Cake (1864)

Beat six eggs, the yolks and whites separately, till in a solid froth; add to the yolks the grated rind of a fine lemon and six ounces of sugar dried and sifted; beat this a quarter of an hour; shake in with the left hand six ounces of dried flour; then add the whites of the eggs and the juice of the lemon; when these are well beaten in, put it immediately into tins, and bake it about and hour in a moderately hot oven."


Here is the recipe, modified to modern use:

Lemon Cake

6 eggs, separated
1 lemon, zested and juiced
6 oz. granulated sugar
6 oz. all-purpose flour

  1. Preheat oven to 350˚ F. 
  2. In a large bowl, combine egg yolks, sugar, and lemon zest. Sift in flour. 
  3. Add lemon juice, mix to combine. 
  4. Whip the egg whites, using an electric mixer, until they hold soft peaks. 
  5. Gently fold in the egg whites into the egg yolk mixture. 
  6. Pour into a greased bundt pan. Bake for 20-25 mins, until top is golden brown and a tooth pick comes out clean when inserted. 
  7. Cool in pan for 5-10 mins. and invert onto a plate. 
  8. Dust with powdered sugar. 

Click here to print the recipe. 




I hope you try this recipe at home, let me know if you do!
Thanks,



Charlie

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