725 - Scratch Lemon Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
725 - Scratch Lemon Cake
(by Shirley McNevich)
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 medium sized lemons
6 TBSP fresh lemon juice
2 tsp. vanilla
1 cup white sugar
2 sticks Parkay margarine (room temp.)3 large eggs
Frosting: 1 medium sized lemon, 1/3 cup white sugar, 2 - 8oz. Philadelphia cream
cheese (room temp.), 2 TBSP fresh lemon juice
Grease either an 8" springform pan OR line 2 - 8" round cake pans with wax paper. In
a bowl add flour, baking powder and salt--stir and set aside. Cut 2 lemons in half--
remove seeds, squeeze juice into a cup and save the peels. In a small bowl add the
vanilla and 6 TBSP of the fresh squeezed lemon juice from the lemons--stir and set
aside. Use a vegetable slicer to slice the leftover lemon peels and place pieces into a
blender. Add 1 cup of white sugar to the lemon peel in the blender--chop on high until
finely ground. In a mixer add the lemon peel/sugar mixture and Parkay--beat. Add
eggs--beat. Add lemon juice/vanilla mixture--beat. Add flour mixture--beat until
smooth. Pour batter into your choice of the cake pans. Bake at 350 degrees for 40
minutes (springform pan) or 30-35 minutes (2 - 8" cake pans)--test with a toothpick
for doneness. Cool the cakes(s) about 20 minutes before removing from the pans.
After cakes are completely cooled, frost: use the vegetable peeler to remove the peel
from 1 lemon and put the peel pieces into a blender. Add the 1/3 cup white sugar to
the lemon peel in the blender--turn on high and chop until lemon peel is finely ground.
Add the 2 TBSP fresh lemon juice and the cream cheese to the lemon peel mixture in
the blender--beat until smooth. Chill the frosting for 1 hour. Frost the cake(s). Keep
refrigerated.
Continue to:
My Books
