Modern bakers would like just a bit more detail than Frau Erica provided — and perhaps a slightly smaller cake for today’s smaller families. Frieda E. Mueller, daughter of Frau Erica’s son Rev. Ernst Mueller, offered the following version of her grandmother’s original recipe. Frieda baked it in an angelfood pan with a central tube. The crust she mentions was always a favorite feature.
sifted white sugar
sifted all-purpose flour
grated rind and juice of one lemon
1/8 tsp. cream of tartar
Preheat oven to 350°. Butter an angelfood tube pan and dust it with flour.
Weigh, then crack and separate the eggs into good-size bowls. Weigh out an amount of sifted sugar equal to the weight of the eggs and add it to the egg yolks. Then weigh out an amount of sifted flour equal to half the weight of the eggs and set it aside.
Stir the egg yolks and sugar in one direction. Continue stirring until the sugar crystals are no longer discernible. Add the grated lemon rind and juice.
Beat the egg whites with the cream of tartar until a stiff snow forms.
Using a gentle folding motion, add the flour and the beaten egg whites alternately into the yolk and sugar mixture, about a third of each at a time.
Pour the batter into the tube pan and bake at 350° for 45 minutes to an hour. Test it with a broom straw or cake tester. The cake will have a crust on top.