Baking at Home:

Norfolk Vinegar Cake
A good cake that will keep for a week or so (hidden) with the flavor improving as would pound cake. 
1/2 lb butter
1 lb. self-rising flour
1 c. sugar
1 1/3 cups raisins
1 1/3 cups sultanas
1/2 cup milk
2 tablespoons vinegar
1 teaspoon bicarbonate of soda mixes with 1 tablespoon milk 

Rub the butter into the flour to a crumblike texture. Add sugar and fruit and mix. In a large bowl or jug, mix vinegar and milk, then ad bicarbonate of soda mix. It will bubble up so hold it over the dry ingredient bowl. Stir into dry ingredients, beat, and turn into a well greased 9" pan. Bake at 350 degrees 30 min and reduce heat to 300, baking for another 1 1/2 hours (if getting dark, cover top.)

the use of vinegar served to have the same 'tongue' flavoring (sweet, sour, bitter) as lemon and you find a great US tradition of 

Vinegar Pie
Pie crust for pie shell
1/4 cup butter, melted
2 eggs, beaten
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup unbleached flour
nutmeg to taste
3 tablespoons vinegar

Make pie shell and line a buttered pie pan. Blend sugars, flour and nutmeg in a bowl. Add vinegar, eggs, butter and 1 cup of water till well mixed. Pour into the pie shell and bake in a hot (400 degree) oven for 30 minutes. Like any custard pie, it's done when clean knife in center comes out clean. Remove and let cool till able to cut.

Suffolk Cakes 
Recipe for bun or muffin like baked goods collected before 1860
1 stick butter
4 eggs
1 cup superfine sugar
grated zest of 1/2 lemon
1 cup self-rising flour

Warm the butter to just liquid and let cool. Beat egg whites & yolks separately (whites should just hold a peak) Fold in yolks, sugar and lemon zest, beat in butter and then stir in flour. Pour into well greased pans (cupcake tins, patty pans, popover tins) and bake at 400 degrees for ten to 15 minutes.

Lincoln's Favorite Election Cake 

1 cup currants (soaked overnight in 1/2 cup brandy in covered container),
Sponge: 1 tablespoon sugar, 3/4 cup scalded milk, 1 yeast cake, 1/4 cup warm water, 1 cup unsifted flour,

Batter: 1/2 cup butter, 1 cup sugar, 2 3/4 cups sifted flour, 1/2 teaspoon salt, 3/4 teaspoon mace,
1 teaspoon cinnamon, 1 whole egg, 1 teaspoon grated lemon rind, 2 teaspoons lemon juice.

To make the cake: Add the tablespoon of sugar to the scalded milk and allow to cool. Crumble the yeast in warm water and let dissolve, then add to the milk. Add the unsifted flour and beat in, place the covered bowl in a warm place for an hour to rise.
Cream butter and sugar together until light. Drain Brandy from the currants. Sift flour, salt and spices together. Add the egg to the creamed mixture and beat until light, stir in the lemon rind and juice and then beat in the sponge.
Saving the brandy, add the currants to the mix. Sift in the flour, add the brandy and beat well.
Put mix in a greased tube or 9" X 5" loaf pan, cover with a cloth and place in a warm place to rise. It should double in bulk so it could take up to 4 to 6 hours depending on temperature and yeast.
Bake at 375 degrees about 45 minutes (till a test straw or knife comes out clean) and cool in the pan for a short time. Unmold onto a rack while still pretty warm and let cool further. Brush with lemon or orange glaze.

Lemon or Orange Glaze
1 cup confectioners sugar, 1/4 cup lemon or orange juice

Mix the ingredients well and cover the top of the cake, drizzling the glaze down the sides but do not entirely frost.

(The Lincoln's did not drink wine nor, generally, serve alcoholic beverages at White House functions. When once sent a hamper of wine, they sent it to a military hospital.
The first inaugural was followed by the Lincoln's returning to the White House in a carriage. They were greeted by "old Edward", who had been the White House doorkeeper since the Taylor administration, and sat down to a dinner for 17 close family & friends. They later attended the Inaugural Ball, entering the ballroom in twos to a band playing "Hail Columbia". Mrs. Lincoln's escort for the Grand March was Sen. Stephen Douglas with whom she danced the quadrille. The President retired before midnight and the fete continued.
Mary Lincoln soon took responsibility for organizing the Mansion and is the person responsible for the now traditional East Wing for business and West Wing (except the State Dining Room) for family assignment of space. She also changed the use of artificial flowers on banquet tables to using fresh blossoms from the conservatories, for which she was congratulated by the Press.)

On the other side, literally, you have
General Robert E. Lee Cake.

Taken from a recipe used by Mrs. Lee, it was extremely popular in the 19th Century and reproduced in several cookbooks.

2 cups sifted flour, 2 cups sugar,1/2 teaspoon cream of tartar, 1 1/2 teaspoons baking powder, 8 eggs, separated, Grated rind and juice of one lemon, Dash of salt.

To make the cake: Grease and flour four 9 inch cake pans. Sift together flour, cream of tartar, and baking powder four times. Beat egg yolks until they are very thick, light and creamy. Add the sugar, a few tablespoons at a time, and continue beating until the mixture is smooth and pale yellow. (This is essentially a sponge cake so thorough beating ins necessary) Stir in lemon rind and lemon juice. Beat egg whites and salt until they stand in peaks. Fold into egg yolk mixture alternately with the flour until well mixed. Spoon into cake pans and bake in a preheated 325 degree oven 20 to 25 minutes until the cake sides begin to pull away from the pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.

Lemon Jelly Filling:

6 egg yolks, 2 cups sugar, Grated rind of 2 lemons

Juice on 4 lemons, 1/2 cup butter

To make the filling: Mix egg yolks with sugar, lemon rind and lemon juice and cook over boiling water, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.

Lemon-Orange Frosting

1/4 cup butter

6 cups confectioners' sugar, sifted

1 egg yolk

2 tablespoons lemon juice

3 to 4 tablespoons orange juice

Grated rind on one lemon

Grated rind of two oranges

To make the frosting: Beat or work butter until it has the appearance of thick cream, stir in confectioners' sugar, a little at a time, and continue working until the mixture is very smooth. Beat in egg yolks and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add lemon and orange rinds. Spread on sides and top of cake.

Baking, in the 1860's was greatly improved by the improvement in cookstoves and the development of "baking powder". Previously, you had your cake rise by the addition of saleratus (baking soda) that mixed with the acid in milk to make a gas and make the cake rise. Adding cream of tartar to this made baking powder and shortened the baking process substantially.

Molasses Cookies - see Regimental to Sutler