Caraway cakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or butter substitute |
| 1 | cup | Sugar |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Vanilla |
| 2 | Eggs | |
| ½ | cup | Milk |
| 1 | teaspoon | Grated lemon rind |
| 1½ | cup | Flour |
| 1 | teaspoon | Caraway seed |
| 1 | teaspoon | Baking powder |
Directions
Cream sugar and butter or butter substitute. Add egg yolks. Beat thoroughly. Add lemon juice, flavoring, and grated lemon rind. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to first mixture. Add caraway seed. Mix thoroughly. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins ⅔ full.
Bake in moderate oven (375 F) about 30 minutes. The Household Searchlight