Lemon layer cake :::gwhp32a
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cake flour; sifted |
| 2 | teaspoons | Baking Powder |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Lemon rind; grated |
| ⅔ | cup | Butter; or shortening |
| 1½ | cup | Sugar |
| 3 | eaches | Eggs; unbeaten |
| 6 | tablespoons | Lemon juice |
| 3 | tablespoons | Water |
Directions
Sift flour once, measure, add baking powder and salt and sift.
together three times. Add lemon rind to butter. and cream thoroughly; add sugar gradually and cream together until light and flfy. Add eggs, one at a time beating thoroughly after each. Add flour, alternately with combined lemon juice and water, a small amount at a time beating after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 20 minutes, or until done. Spread Luscious Lemon Frosting (see recipe) between layers and on top and sides of cake. Kate Smith Collection 1940 Published by General Foods Corp.