1887 Lemon Cakes

1887 Lemon Cakes.
Miss Parloa's Kitchen Companion
½ cup butter
1 cup sugar
1 cup flour
4 eggs
Grated rind and juice of 1 lemon
¼ tsp soda
For about two dozen small cakes use half a cupful of butter, one cupful of sugar, one cupful of flour, four eggs, the grated yellow rind and the juice of one lemon, and one-fourth of a teaspoonful of soda, Beat the butter to a cream, and gradually beat the sugar into it. Add the grated rind of the lemon; then the yolks of the eggs, well beaten. Dissolve the soda in the lemon juice, and stir this into the other mixture. Now add the whites, beaten to a stiff froth. Lastly add the flour. Bake in small hearts, rounds, diamonds, etc. When cold, ice them. This cake may be baked in one sheet if that be preferred to the small cakes.
Did we eat them? Yes
Would I make them again? Yes
Notes: These are very sweet. If I made them again, I would use less sugar. Also I tend to use almond flour and it often comes out with a brownie like consistency. If I made these again, I would add more almond flour.

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