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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

JUDY’S LEMON CAKE Recipe

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This recipe for JUDY’S LEMON CAKE is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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