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kcqueenm 01-31-2013 05:42 PM

Grandma Ernestine’s One Egg Lemon Cake
Tip: Once you’ve poured the batter in the pan, wobble the pan sideways a bit so the batter reaches up along each side (with the middle being slightly lower). As the cake bakes the middle and edges will meet and rise more evenly.

2 c. sifted cake flour
2 ½ tsp baking powder
¼ tsp salt
¼ c. shortening
1 c. sugar
1 egg
1 tsp lemon extract
¾ c. milk

Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add egg and lemon extract and beat thoroughly. Add sifted dry ingredients and milk, alternately in small amounts. Pour into greased pans and bake in moderate oven 350 degrees.
Makes 2 (( 9 inch) layers

Easy Lemon Frosting

Tip: For one layer cakes, turn the cake upside down before icing so that the top is perfectly flat and even. When icing two cake rounds or squares, place a layer of frosting on the top of one round, then place the other round upside down on top for a perfectly flat top.

1 ½ cup sifted powdered sugar
1 teaspoon grated lemon rind
1 tsp lemon extract
2 tablespoons lemon juice

Combine all ingredients in a small bowl, blend well.

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