This lemon cake is made with 3 eggs, 2 cups sugar, 1 tablespoon melted butter, 1-1/4 cups milk, 3 teaspoons baking powder, enough flour to thicken. Bake in jelly cake pans. Cream for lemon cake is made with 2 lemons grated, rind and all, 1/4 lb. butter, 1/2 lb. sugar, 6 eggs. Beat the eggs very light. Beat the butter, sugar, and lemon. Stir in eggs slowly; let the mixture boil a few minutes, stirring constantly. When cold, spread on the cakes as you would jelly.
Lemon Cream Cake Recipe
1/2 cup butter,
3/4 cup sweet milk
3 cups flour,
2 cups sugar
2 teaspoons baking powder
whites of 8 eggs.
The cream portion of the lemon cake contains grated rind and juice of 1 lemon, 1 cup sugar, 1/2 cup sweet milk or water, 1 heaping tablespoon flour, butter size of an egg, 2 eggs beaten separately. Cook until thick.
1/2 cup butter,
3/4 cup sweet milk 
