Lemon Cake
Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, two and one-half cups of flour one cup of milk, two rounding teaspoonfuls of baking powder, grated rind of lemon and one-half teaspoonful of salt. Beat the butter with half the sugar, then add gradually the remainder of sugar, with the well-beaten eggs; put in the grated lemon rind, being careful not to use any of the white rith. Lastly stir in the flour with which the baking powder and salt have been sifted, alternately with the milk. Bake about forty minutes in a moderate oven and cover with lemon frosting.