LEMON CAKE

LEMON CAKE
LEMON CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Cup Crisco Shortening

  • 2

    Cups Sugar

  • 4

    Eggs

  • 1

    Tablespoon Lemon Flavoring

  • Zest of 1 Lemon - Finely Grated

  • [just the outside “yellow” portion of the lemon – not the white portion]

  • 3

    Cups All Purpose Flour

  • 1

    Teaspoon Salt

  • 1/2

    Teaspoon Baking Soda

  • 1/2

    Baking Powder

  • 1

    Cup Buttermilk

Directions

Pre-heat Oven to 350 Degrees * Spray the Bunt or Tube Pan With Baker’s Joy In a small bowl, Mix The Sugar, Flour, Salt, Baking Soda and Baking Power [all the dry ingredients] – Set Aside. In a large bowl: Cream Shortening and Sugar until it is light and fluffy Add Eggs, one at a time, beating well after each one Add Lemon Flavoring and the Lemon Zest, beat well – about 30 Seconds Then: Alternately Blend the Dry Ingredients with the Buttermilk into the Shortening Mixture Beating Well After Each Addition. Beat Well – for About 2 Minutes, Until the Batter Is Smooth. Pour Batter into a pre-prepared Bunt Pan or Tube Pan *Bake the cake at 350 Degrees I Lower The Temperature to 325 Degrees during the Last 15 Minutes of Cooking Time, IF the Cake seems to be browning too fast.* *Baking Time: 1 Hour [60 Minutes]* Note: Be Sure To Use The Lemon Syrup and Lemon Glaze On This Cake. This Is The Best Lemon Cake Recipe ☺ ☺ ☺ ☺ ☺ ☺ ☺ ☺ ☺

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: