Yield: 1 Servings
|Cake flour; sifted
Sift flour onnce, then measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Beat egg yolks very thoroughly with rotary egg beater until light colored and thick enough to fall from beater in heavy continuous stream. Add to creamed mixture and beat until very smooth, almost waxy in appearance. Add flour, alternately with milk, a small amount at a time, beating very thoroughly after each addition. When all flour is added, beat thoroughly again. Add lemon extract. Bake in greased pan, 13x9x2 inches, in moderate oven (350 deg.F.) 45 minutes. Spread Orange Butter Frosting (see Recipe) on top and sides of cake. Note: This cake requires especially thorough beating of egg yolks and cake mixture throughout the mixing process to make it very fine grained and light Kate Smith Collection 1940 Published by General Foods Corp.