This cake is a drier cake.
Use your favorite flavored cake syrup or simple syrup to drizzle
lightly on it or use for recipes requiring a cake to soak up a liquid.
1/3 c sugar
c butter flavored shortening
||3 c flour
t baking powder
to 375°F. Grease and flour two 9" cake pans.
Mix the flour
and baking soda together and set aside. Beat butter until softened.
Gradually add in the sugar until well combined. Add in eggs one
at a time, beating well after each addition. Add in lemon juice,
zest and vanilla. Add in flour mixture and buttermilk alternately,
beating well after each addition. Turn into prepared pan. Bake for
about 55 minutes, or until cake tests clean. Let rest in pan before
turning out onto cooling rack.
1 t. nutmeg, grated
Pinch of salt
1 2/3 c sugar
2 c cake flour, sifted
and flour a 9" tube cake pan.
softened butter in bowl of mixer. Add in nutmeg and pinch of salt,
and mix about 4 minutes. Add in the sugar in a stream and mix until
fluffy, about 2 minutes. Add in one at a time 4 eggs, then add in
the flour all at once. Mix about 2 minutes. Stop machine and scrape
bottom. Add in the the last egg, and mix in a few seconds to incorporate
the last egg. Place in a cold oven and set temperature to 300°F.
Bake about two hours, checking after about 75 minutes.
© 2004-2005 Beach Cuisine™, Inc.