The 'Sure to Rise' Cookery Book
Lemon Tea Cakes
Lemon Tea Cakes.
Rub into 1½ breakfastcups of ﬂour 3 tablespoonfuls each of lard and butter; add 6 ozs. moist sugar, the grated rind of one lemon, a little of the juice, and a heaped teaspoonful of Edmonds' Prize Baking Powder. Mix into moderate paste, with 2 well beaten eggs. Divide into cakes; place on greased oven shelf, and bake in brisk oven 20 minutes.