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From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR CAKE:

  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs, separated
  • 3 cups sifted flour
  • 2 heaping teaspoons baking powder
  • 1 scant cup milk
  • Juice and grated rind of 1 lemon

INGREDIENTS FOR LEMON GLAZE ICING:

  • 1 egg, beaten
  • Juice and grated rind of 1 lemon
  • 1 cup sugar
  • 3 tablespoons water

TO PREPARE CAKE:

Heat oven to 350 degrees.  Grease and flour three 9-inch cake pans.  Cream butter, shortening and sugar.  Beat egg yolks thoroughly, and add to creamed mixture.  Sift flour and baking powder together; add to creamed mixture alternately with milk.  Add lemon juice and rind.  Fold in stiffly beaten egg whites.  Divide batter evenly into 3 cake pans.  Bake in preheated oven for 30-35 minutes, or until cake tests done.  Remove from oven, invert onto wire racks, remove pans, and let cool.  Frost with Lemon Glaze Icing.

TO PREPARE LEMON GLAZE ICING:

Combine all ingredients and boil to jelly-like consistency.  Let cool slightly.  Beat well.  (Recipe may be doubled if thicker glaze on cake is desired.)  Makes enough icing for layers and top of 3-layer cake.

SERVES: 10 - 12

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