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Ingredients
- 1 1/2 Cup Butter softened at room temperature
- 3 Cups Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Extract
- 1 Tablespoon Fresh Lemon Juice
- 1 Teaspoon Grated Lemon Rind
- 6 Eggs
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Evaporated Milk
Preparation
Step 1
Heat oven to 325 degrees. Grease and flour 10 inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes. Cool 20 minutes; remove from pan. Yields 1 cake
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