Sour Milk Lemon Cake

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 C butter or margarine
2 C sugar
4 eggs
2 TSP vanilla
2 TBS lemon juice
2 TSP lemon extract
3 C cake flour
2 TSP baking powder
1¼ TSP baking soda
½ TSP salt
1+2/3 C sour milk

Temperature: 325-350

Add the lemon juice to the milk and let stand for 5 minutes. Beat the butter, sugar, flavorings and eggs one at a time. Mix the dry ingredients and add alternately with soured milk in 3 parts. Pour into three 9″ round pans lined with parchment or brown paper. Bake for 25-30 minutes.

Suggestions for fillings and frosting: pineapple preserves, lemon pie filling with a lemon custard frosting, 7-minute fluffy frosting or use a lemon custard type filling all over the top. Sprinkle 7-minute frosting with coconut. Lemon ice-box filling is good but must be cold before using and kept refrigerated afterwards.


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