"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

JUDY’S LEMON CAKE Recipe

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This recipe for JUDY’S LEMON CAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2. c. flour
1-1/2 c. sugar
3-1/2 tsp. baking powder
1 tsp. salt
˝ c. shortening (I use half butter, half Crisco)
1 c. milk
1 tsp. vanilla
3 eggs

Directions:
Directions:
Grease and flour baking pans (9x13 or 2 round). Measure all ingredients into a large bowl. Blend ˝ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour batter into pans. Bake oblong 40-45 minutes; layers 30-35 minutes. Cool and frost.

Fresh Lemon Frosting
1/3 c. soft butter, 3 c. powdered sugar, 1 tsp. grated lemon zest, about 2 T. fresh lemon juice. Blend butter and half sugar. Stir in 1 T. lemon juice, add rest of sugar, add 1 T. lemon juice. Beat til frosting is smooth add zest and mix.



 

 

 

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