| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Katesmith, Frostings |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cake flour; sifted |
| 2 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Lemon rind; grated |
| 2/3 |
c |
Butter; or shortening |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs; unbeaten |
| 6 |
tb |
Lemon juice |
| 3 |
tb |
Water |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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