Cakes & Cupcakes

Zesty Lemon Cake

Zesty-Lemon-Cake

Prep Time: 15 Minutes

Total Time: 1 Hour 5 Minutes

Zesty-Lemon-Cake

Ingredients

  • 1/2 C. Crisco® Pure Vegetable Oil
  • 2 whole eggs plus 1 egg white
  • 2/3 C. milk
  • 1 Tbsp. Spice Islands® Vanilla Extract
  • 1 Tbsp. lemon zest
  • 1-3/4 C. sugar, divided
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/3 C. lemon juice

Directions

  1. Preheat the oven to 350° F. Grease and flour a 9×5-inch loaf pan.
  2. In a large measuring cup whisk together the oil, eggs, milk, vanilla and lemon zest; set aside.
  3. In a bowl blend together the flour, 1 ¼ C. sugar, baking powder and salt with an electric mixer.
  4. Add the milk mixture and beat just until smooth.
  5. Pour the batter into the pan and run a knife through the batter 1-inch in from the edge of the pan. (This helps the cake rise evenly.)
  6. Bake in the middle of the oven for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
  7. Remove the cake from the pan, while still warm, and put it on a platter.
  8. With a wooden skewer, poke holes all over the top of the cake. Stir together the remaining ½ C. sugar and lemon juice and spoon evenly over the cake. Let the cake cool completely, uncovered, before slicing.

Zesty Lemon Cake

Zesty-Lemon-Cake

Prep Time: 15 Minutes

Total Time: 1 Hour 5 Minutes

Ingredients

  • 1/2 C. Crisco® Pure Vegetable Oil
  • 2 whole eggs plus 1 egg white
  • 2/3 C. milk
  • 1 Tbsp. Spice Islands® Vanilla Extract
  • 1 Tbsp. lemon zest
  • 1-3/4 C. sugar, divided
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/3 C. lemon juice

Directions

  1. Preheat the oven to 350° F. Grease and flour a 9×5-inch loaf pan.
  2. In a large measuring cup whisk together the oil, eggs, milk, vanilla and lemon zest; set aside.
  3. In a bowl blend together the flour, 1 ¼ C. sugar, baking powder and salt with an electric mixer.
  4. Add the milk mixture and beat just until smooth.
  5. Pour the batter into the pan and run a knife through the batter 1-inch in from the edge of the pan. (This helps the cake rise evenly.)
  6. Bake in the middle of the oven for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
  7. Remove the cake from the pan, while still warm, and put it on a platter.
  8. With a wooden skewer, poke holes all over the top of the cake. Stir together the remaining ½ C. sugar and lemon juice and spoon evenly over the cake. Let the cake cool completely, uncovered, before slicing.

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