1 scant cup granulated sugar
1 tablespn. lemon juice
1 tablespn. ice water
Have all the ingredients as nearly ice cold as possible; sift the sugar, sift the flour twice and leave it in the sifter; beat the yolks of the eggs in a cake bowl with a revolving egg-beater (a large one if you have it), adding sugar gradually. When stiff, add part of the water and more sugar; beat, add more water, sugar and half the lemon juice, beating, until all the sugar is in.
Stir into this mixture half the nut meal, a pinch of salt and the citron. Rest the egg beater on a quart measure (or some dish of the required height) by the side of the bowl, and let it drain into the bowl while beating the whites of the eggs. It will drain much cleaner than it could be scraped, besides saving the time. Beat the whites of the eggs to a moderately stiff froth, add the remaining half tablespn. of lemon juice and whip till dry and feathery; let them stand a moment, then slide on to the yolk mixture; sprinkle part of the nut meal over them and sift on a little flour; chop in lightly, dipping from the bottom with a large thin spoon three times; add more meal and flour; chop; continue this until the flour is all in. Take care not to mix too much; the mixture must not get soft. Put into pan at once and bake slowly until the cake stops singing, or does not stick to a broom splint. Bake 1- 1 1/2 hours, according to the heat of the oven. The fine particles of citron give an unusually delightful flavor to the cake. Preserved orange peel, ground, may be used sometimes; or fine cut raisins or dried blueberries.