| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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