Old-fashioned desserts don’t seem to be very common nowadays, but I love a good raisin bun or a hearty slice of homemade pound cake. How about you? I vote to bring them back!
With a lemon-fresh, moist, spongy base, and a pretty dusting of powdered sugar, its taste is completely timeless. It’s sure to win first prize at the county fair, but it doesn’t need a blue ribbon to strike my fancy.
It’s totally delectable and unbelievably easy to make! I hope you’ll give it a whirl.
1/2 c. shortening
2 sticks (1 cup) butter
In the bowl of an electric mixer, beat together shortening, butter, and powdered sugar. Add eggs, one at a time, mixing in between each. Add flour, salt and lemon extract, and mix until well-combined. Pour into an un-greased angel food cake pan. Put an oven-safe bowl filled with water on the bottom rack (below the cake) of the oven while baking to make cake moist). Bake at 325 degrees Fahrenheit for 1 to 1 1/2 hours (baking time varies, but ours was done in 1 hour and 10 minutes).