Lemon 1-2-3-4 Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter (real butter, do not substitute or change the amount)
  • 2
    cups sugar
  • 3
    cups flour (Gold Medal Kitchen Tested Enriched)
  • 4
    large eggs
  • 1
    cup milk
  • 2
    teaspoons baking powder (Calumet)
  • 1
    teaspoon salt
  • 1
    teaspoon vanilla
  • 12
    teaspoon lemon extract
Advertisement

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.
Advertisement