Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 11. One of the earliest known cookbooks by an African American author.
Creaming butter and sugar incorporates air bubbles that expand during baking, creating a tender crumb. The cream of tartar (an acid) reacts with the eggs' alkaline proteins to strengthen structure and provide leavening when combined with the baking soda naturally present in period recipes. The high ratio of eggs to flour creates a rich, moist pound cake texture, while the lemon zest's oils perfume the batter and the juice adds brightness that balances the sweetness.
Before You Begin
•Bring butter, eggs, and milk to room temperature (65-70°F) for at least 1 hour to ensure proper emulsification and even mixing
•This historic recipe lacks explicit leavening instructions; modern interpretation requires adding 1 teaspoon baking soda to work with the cream of tartar for proper rise
•Zest the lemon before juicing, using only the yellow outer layer to avoid bitter white pith
•Cream the butter and sugar for a full 3-5 minutes until light and fluffy—this step is critical for cake structure
•Add eggs one at a time, beating well after each addition to prevent the batter from breaking
Community Notes
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•Alternate adding flour mixture and milk in three additions, beginning and ending with flour, mixing just until combined to avoid overdeveloping gluten
Key Equipment
Stand mixer or hand mixer with paddle attachmentTwo 9-inch round cake pans or one 10-inch tube pan, buttered and flouredMicroplane or fine grater for lemon zestDigital instant-read thermometer (cake is done at 205-210°F internal temperature)Cooling rack
Ingredients
Instructions
1
Mix ingredients together
2
Bake
Make Ahead
The cake can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, wrap well and freeze for up to 3 months; thaw overnight at room temperature before serving.
Storage
Store unfrosted cake in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. If frosted, refrigerate in an airtight container for up to 5 days. Bring to room temperature 30 minutes before serving for best flavor and texture.
