Spring Cake

2 c. sifted cake flour
1 1/3 c. sugar
1/2 c. shortening
1 tsp. salt
2/3 c. milk

Measure all ingredients into mixing bowl. Blend thoroughly by hand or mixer (medium speed) for 2 minutes. Stir in 3 teaspoons double acting baking powder. Add:
1/3 c. milk
4 egg yolks (see note)
1 tsp. lemon extract
Mix well for 2 minutes. Pour into two 9-inch square pans (1 1/4-inch deep) which have been rubbed with shortening and lined with heavy waxed paper. (If smaller pans are used, fill half full, bake the remaining batter in cupcake pans).
Bake at 375 degrees for about 30 minutes. Ice with Spring Cake Icing.
Note: One whole egg and 2 egg yolks (save whites for icing) may be substituted.

Icing:
1 1/2 c. sugar
1/4 tsp. cream of tartar
2 egg whites
1/2 tsp. salt
5 Tbsp. water
1/2 tsp. lemon extract
Place all ingredients except lemon extract in top of double boiler. Beat over hot water with rotary beater until icing will hold peaks. Ice between layers, on sides and top of cake.

Return to recipes