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Written by Legal Record Webmaster
Wednesday, 31 August 2011 13:00
by Karen D. Fyke
3 C flour
2 C sugar 1 T baking powder ½ t salt 2 t finely shredded orange peel or 1 t finely shredded lemon peel 1½ C milk ½ C margarine or butter, softened 1½ t vanilla 2 eggs Combine flour, sugar, salt and baking powder. Add milk, margarine and vanilla. Beat for 2 minutes. Add eggs and beat for 2 more minutes. Pour into two 9-inch greased and floured cake pans. Bake at 375° for 25 – 30 minutes, or until layers test done. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Lemon Filling: 1/2 C sugar 2 T cornstarch ½ C water 2 beaten egg yolks 2 t lemon grated peel 3 T lemon juice 1 T butter In a small saucepan combine the sugar and cornstarch. Stir in water. Stir in egg yolks, lemon peel and juice. Cook over medium heat until bubbly. Cook 2 minutes more. Stir in butter. Makes enough to spread between two 9-inch cake layers (about 1 cup). Lemon or Orange Butter Cream Frosting: Note: If you want to save yourself from having to make the frosting, buy a can of butter cream frosting and add a scant ½ teaspoon of lemon Kool-Aid drink mix (unsweetened). 1/3 C butter or margarine 4 ½ C powdered sugar 1/4 C lemon or orange juice 1 t grated orange peel or ½ t grated lemon peel 1½ t vanilla If you would like to have your recipe appear here, email it to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530. Please indicate whether you want your name and city published with the recipe © 2011 Karen D. Fyke. • All rights reserved. |
