Lemon 1-2-3-4 Cake
- Reviews 2
Ready In: 1 hr 40 mins
Serves: 8
Ingredients
Directions
- Cream butter and sugar until very pale yellow.
- Beat at high speed until grain is gone.
- Then add egg yolks, one at a time, beating well after each addition.
- Add vanilla; beat well.
- Sift dry ingredients three times and add alternately with milk, just until mixed.
- In a separate bowl beat egg whites until stiff.
- Gently fold in stiffly beaten egg whites.
- Grease small angel food pan with Crisco or margarine.
- Bake at 325 F, approximately 1 hours 10 minutes.
- When cake in done, it bounces back when pressed.
- Cool upside down on cake rack.
- Run knife around edges of pan to loosen.
- OPTIONAL:
- If you have a lemon, it is very good with the grated zest of the lemon added to the batter.
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