| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Butter or margarine, soften |
| 3 | c | Sugar |
| 1 | tb | Vanilla |
| 1 | ts | Lemon extract |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon rind |
| 6 | Eggs | |
| 3 | c | All purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Evaporated milk |
INSTRUCTIONS
EBONY MAGAZINE Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/3 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, huice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean. 70-80 minutes. Cool 20 minutes; remove from pan. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 21, 98
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