A classic, vintage ‘quick-mix’ lemon cake from a Spry shortening recipe. This simple, one-bowl method creates a wonderfully tender and moist cake with a bright lemon flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/4 Cups | Sifted Cake Flour (See Note) |
| 3/4 Cup | Sugar |
| 2 Teaspoons | Baking Powder |
| 1/2 Teaspoon | Salt |
| 1 Teaspoon | Lemon Rind |
| 1 Teaspoon | Vanilla |
| 1/3 Cup | Spry (Vegetable Shortening) |
| 1/2 Cup | Milk |
| 1 | Egg |
Instructions
- Preheat your oven to 375°F. Grease and flour an 8-inch square cake pan.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
- Add the Spry (shortening), lemon rind, milk, and vanilla to the bowl.
- Beat for about 2 minutes with an electric mixer on medium speed (or 150 vigorous strokes by hand), scraping the bowl and spoon frequently.
- Add the unbeaten egg and beat for 2 more minutes.
- Pour the batter into the prepared pan.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting with Lemon Cake Icing.
Note
The recipe card includes a substitution for all-purpose flour: if using, use 1 tablespoon less per cup and increase the baking powder by ½ teaspoon.
.webp)