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.

Share

No Comments

No comments yet.



RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

All graphics, photos and site content © 1997-2017.  All rights reserverd.  "DmentD" and "DmentiA" are trademarks.
Site created and maintained by DmentD.  DmentiA powered by Wordpress.