Louisa Macculloch (1785-1863) resided in Morristown from 1810 until her death in 1863. She was active in her church and led several charities in the Morristown community. While we have very few letters written by her, her cookbook does provide a glimpse into her home on Macculloch Avenue. This week we share one of her several cake recipes, a lemon cake recipe, to enjoy with your family!

A little background history on lemons shows that lemons were actually human-made, a hybrid of the bitter orange and the citron. The first lemon seeds were planted in Hispaniola in 1493. Today, the top lemon-producing states are California, Arizona, and Florida.

Lemon Cake
1 cup butter
3 cups sugar
3 ½ cups flour
1 cup milk
5 eggs
1 teaspoon of soda
1 lemon

Sign Up for Passaic Valley Newsletter
Our newsletter delivers the local news that you can trust.

Adapted Lemon Cake Recipe
2 sticks of butter, softened (1 cup)
2 ½ cups sugar
3 ½ cups flour
1 cup milk
4 eggs
1 teaspoon baking soda
1 lemon (zest and juice)

Yield: 2 loaves

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, one at a time. Add zest of one lemon (optional). Sift together flour and baking soda. In another bowl combine milk and lemon juice. Alternate adding a spoonful of flour mixture and liquid mixture to the creamed butter, sugar and eggs.  Mix well. Pour mixture into two loaf pans, greased and floured. Bake for 45 minutes to 1 hour or until an inserted toothpick comes out clean.  Recipe makes two lemon cakes loaves. 

If you would like to add a glaze to the lemon cake, foodnetwork.com provides this glaze recipe:

2 cups confectioners’ sugar, sifted
3 ½ tablespoons of freshly squeezed lemon juice

Using wire whisk, mix ingredients until smooth and pour over the top of the lemon cakes.