{"id":7496,"slug":"lemon-cake-2","title":"LEMON CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of butter","one and one-half cups of pulverized sugar","yolks of three eggs","one-half cup of sweet milk","two cups of flour","one teaspoon of baking-powder","whites of three eggs","grated peel of one-half lemon","juice of one lemon"],"ingredients_norm":["butter","and half cups of pulverized sugar","egg yolk","sweet milk","flour","baking powder","egg white","peel of half lemon","juice of lemon"],"steps":["Rub to a cream one-half cup of butter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs, one at a time, and one-half cup of sweet milk.","Sift two cups of flour with one teaspoon of baking-powder, add alternately with the milk and the stiffly-beaten whites of three eggs.","Add the grated peel of one-half lemon and the juice of one lemon.","Bake in moderate oven thirty minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w71:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6c833e2b91f218a97956904a75eae58f7bc3e133ce94c6b15623ed7e884f3cdb","created_at":"2026-08-02T17:02:34Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-cake-2"}