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Lemon Cake Recipe

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This recipe for Lemon Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Wednesday, April 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2-1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
2 cups sugar
1 cup canola oil
1/2 cup FRESH lemon juice
1 tsp. grated lemon zest
2 tsp. vanilla extract
1 cup sour cream
FROSTING:
1/2 cup butter, softened
6 oz. cream cheese, softened
'2 tlbs. FRESH lemon uice
1 tsp. grated lemon zest
1 tsp. vanilla
3 cups powdered sugar

Directions:
Directions:
CAKE:
Preheat oven to 325 degrees and place rack in center. Spray thoroughly with PAM a 9 or 10-inch tube pan.
Sift dry ingredients together into a bowl and set aside.
In large bowl beat the eggs and sugar until thick and creamy, about 2 minutes. On low speed, mix in the oil, lemon juice, zest and vanilla until blended. Mix in the flour mixture, then mix in the sour cream until no white streaks remain.
Pour batter into prepared pan. Bake until the top feels firm and a toothpick in center comes out clean, about 1 hour and 5 minutes.
FROSTING:
Beat together on low speed the butter, chream cheese, lemon juice, zest and vanilla until well blended. Beat in the powdered sugar until frosting is smooth and fluffy. Spread over sides, top and in the center hole of cooled cake.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
Two hours total time.
Personal Notes:
Personal Notes:
This 'from scratch' cake is well worth the effort. We have a Meyer lemon tree, and that type makes the very best lemon anything. I have made this with Realemon, but it is not nearly so wonderful.

 

 

 

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