Citron Cake
A dish built around butter and sugar.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- ¼ lb. butter
- ½ lb. sugar
- 3 eggs
- ½ cup milk
- ½ lb. flour
- 1 tablespoon brandy
- 1 cup citron, thinly sliced, then cut in strips
- 1½ teaspoons baking powder
Make it lactose-friendly
- ¼ lb. butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, add sugar gradually, yolks of eggs well beaten, milk, and flour mixed and sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add brandy and citron. Bake in a moderate oven one hour.
Nutrition (estimated, per serving)
| Calories | 468 |
|---|---|
| Protein | 7.8 g |
| Fat | 18.7 g |
| Carbs | 68.1 g |
| Fiber | 1.0 g |
| Sodium | 169 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States