Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 12. One of the earliest known cookbooks by an African American author.
This classic sponge cake relies on vigorous egg beating to incorporate air, which expands during baking to create a light, airy crumb. The high egg-to-flour ratio (10 eggs to just 8 ounces flour) produces a protein network that traps air bubbles while remaining tender. The sugar stabilizes the egg foam and adds moisture, while the lemon's acidity strengthens the protein structure and balances sweetness. Without chemical leaveners or butter, this cake depends entirely on mechanical aeration—a technique that dates back centuries.
Mix ingredients together
Bake
The cake can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. It actually improves slightly as flavors meld. Do not frost or glaze until day of serving.
Store unfrosted cake wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months. Thaw frozen cake at room temperature for 2-3 hours before serving. Once cut, store covered to prevent drying.
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