Lemon Supper Cake
Ingredients
2 C. cake flour; sifted
2 tsp. baking powder
1/2 tsp. salt
2/3 C. butter; or shortening
1 C. sugar
3 eggs
7 Tbsp. milk
1 tsp. vanilla
Lemon Butter Frosting:
1 tsp. lemon rind (grated)
6 Tbsp. butter
3 C. confectioners’ sugar; sifted
1/4 C. lemon juice (approximately)
Dash salt
Cooking Instructions
Sift the flour once and measure, add baking powder and salt, and sift together three times. Cream butter thoroughly and add sugar gradually, and cream together until light and fluffy. Beat eggs until thick and light and nearly white; add to creamed mixture and beat well. Add flour, alternately with milk, in small amounts, beating well after each addition. Add vanilla. Bake in two greased 9 inch layer pans in moderate oven, 375 degree for 20 minutes. Spread Lemon Butter Frosting between layers and on top and sides of cake. Lemon Butter Frosting: Add lemon rind to butter; cream well Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with lemon juice, until right consistency to spread. Beat thoroughly after each addition. Add salt. Makes enough frosting to cover tops and sides of two 9 inch layers or tops and sides two 8 x 8 x 2 inch layers.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)