Spry Lemon Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, vintage quick-mix lemon cake made with Spry shortening for a wonderfully tender and moist crumb. This simple one-bowl method delivers bright citrus flavor and a golden finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 1 8-inch square cake |
🔪 Key Equipment
- 8-inch square cake pan
- Large mixing bowl
- Electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/4 Cups | Cake Flour | Sifted |
| 3/4 Cup | Sugar | None |
| 2 Teaspoons | Baking Powder | None |
| 1/2 Teaspoon | Salt | None |
| 1 Teaspoon | Lemon Rind | None |
| 1 Teaspoon | Vanilla | None |
| 1/3 Cup | Spry | Vegetable shortening |
| 1/2 Cup | Milk | None |
| 1 | Egg | Large, unbeaten |
Instructions
Step 1: Prep and Mix
- Preheat your oven to 375°F. Grease and flour an 8-inch square cake pan.
- In a large mixing bowl, sift together the 1 1/4 cups cake flour, 3/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add the 1/3 cup Spry, 1 teaspoon lemon rind, 1/2 cup milk, and 1 teaspoon 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 until smooth and well blended.
Step 2: Bake and Finish
- Add the unbeaten 1 egg and beat for 2 more minutes until light and fluffy.
- Pour the batter into the prepared pan.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly.
- Let the cake cool completely before frosting with Lemon Cake Icing.
💡 Make-Ahead & Storage: Store the cooled, frosted cake covered at room temperature for up to 2 days, or freeze unfrosted cake layers wrapped tightly for up to 1 month.
Original Recipe Scan
