"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Cake Recipe

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

Doug & Pam Robertson


4 eggs
1 1/2 c. sugar
1/2 c. oil
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c.milk
2 Tbsp. lemon juice
zest from 1-2 lemons
1 tsp. vanilla

Beat eggs and sugar together
Add oil gradually, beating in.
Stir in dry ingredients - flour, baking powder and salt.
Stir in milk. Beat until smooth.
Mix in lemon and vanilla.
Pour into a greased and floured Bundt pan or 12 Jumbo cupcake tins.
Bake 40 minutes at 350F for cake or 22-23 minutes for cupcakes.
Makes 5 1/2 cups of batter.

Personal Notes:
Personal Notes:
If you don't want to use lemon, replace it with milk.




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