Lemon cake #1

Yield: 1 Servings

Measure Ingredient
¼ cup Butter
½ cup Shortening
2 cups Sugar
3 \N Eggs
3 cups Flour
½ teaspoon Salt
½ teaspoon Soda
1 cup Buttermilk
1 teaspoon Vanilla
2 tablespoons Lemon juice
2 teaspoons Grated lemon rind
\N \N Lemon glaze

Cream butter, shortening and sugar in mixing bowl. Add eggs, one at a time, mixing well. Combine flour, salt and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, lemon juice and lemon rind, mixing well. Pour into greased 10-inch tube pan. Bake at 350 for 1 hour.

Remove from oven; pour Lemon Glaze (see index) over cake while still hot.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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