Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 cup | SHORTENING |
| 1½ cup | SUGAR |
| 1 teaspoon | LEMON EXTRACT |
| 1 teaspoon | BUTTER EXTRACT |
| 1 teaspoon | ALMOND EXTRACT |
| 2¼ cup | SIFTED FLOUR |
| ½ cup | BUTTER |
| ½ cup | POWDERED SUGAR |
| ½ teaspoon | SALT |
| 2 teaspoons | BAKING POWDER |
| ⅔ cup | MILK |
| 4 eaches | EGGS |
| 2 tablespoons | BUTTER |
| 3 tablespoons | MILK (2 TO 3 T. ) |
CAKE
ICING
IN A LARGE BOWL CREAM SHORTENING, BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
STIR IN LEMON, BUTTER AND ALMOND EXTRACTS. SIFT FLOUR THEN RESIFT WITH SALT AND BAKING POWDER. ADD FLOUR TO SUGAR MIXTURE ALTERNATING WITH MILK.
BEAT TIL SMOOTH AFTER EACH ADDITION. ADD EGGS 1 AT A TIME BEATING WELL AFTER EACH EGG. THOROUGHLY BEAT ENTIRE MIXTURE BEFORE POURING INTO A GREASED AND FLOURED 10 INCH TUBE PAN. BAKE AT 350 DEG F. FOR 1 HOUR AND 25 MINUTES. ICING: COMBINE ½ C BUTTER, POWDERED SUGAR AND ENOUGH MILK TO SO THAT MIXTURE CAN BE EASILY DRIZZLED OVER CAKE.