- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
2 1/3 Cups Flour, Sifted 1 1/4 Cup Milk 1 2/3 Cup Sugar 1 Teaspoon Lemon Extract 4 Teaspoons Baking Powder 1/2 Teaspoon Vanilla 1 Teaspoon Salt 5 Egg Yolks 1/2 Cup Shortening
Grease and generously flour (or line with wax paper) two 9x9 layer pans or 9x13 inch oblong pan. Sift together flour, sugar, baking powder and salt. Cut in shortening. Pour in half of the milk, also add lemon extract and vanilla. Blend. Add remaining milk; beat 2 minutes. Add egg yolks. Mix well. Pour into prepared pans. Bake at 350 degrees until cake tests done, 25-35 minutes for layers and 40-50 minutes for square or oblong. Cool and finish with desired frosting.
For smaller cake: 1 3/4 Cup Flour, 1 1/4 cup Sugar, 3 Teaspoons Baking Powder, 3/4 Teaspoon Salt, 3/8 Cup Shortening, 1 Cup Milk, 3/4 Teaspoon Lemon Extract, 1/4 Teaspoon Vanilla, 4 Egg Yolks.
Recipe - Jean Hansen - From Betty Crocker Picture Cookbook, 1950.
"A good basic cake recipe from Betty Crocker." - Calla Ferre
