Golden Cream Cake, page 175

Yolks of 6 eggs, 1 1/2 cups of sugar, 1 cup of cream, 1 teaspoonful of lemon flavoring, 3 teaspoonfuls of lemon flavoring, 3 teaspoonfuls of baking powder sifted in 3 cups of flour. Bake in layers and put boiled icing between.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.