LEMON CAKE

By á-171101

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

Preparation

Step 1

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 ☺ ☺ ☺ ☺ ☺ ☺ ☺ ☺ ☺