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2 3/4 c Cake flour; sifted
2 3/4 ts Baking powder
1/2 ts Salt
3/4 c Butter
1 1/4 c Sugar
8 ea Egg yolks
3/4 c Milk
1/2 ts Lemon extract
Sift flour onnce, then measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Beat egg yolks very
thoroughly with rotary egg beater until light colored and thick
enough to fall from beater in heavy continuous stream. Add to creamed
mixture and beat until very smooth, almost waxy in appearance. Add
flour, alternately with milk, a small amount at a time, beating very
thoroughly after each addition. When all flour is added, beat
thoroughly again. Add lemon extract. Bake in greased pan, 13x9x2
inches, in moderate oven (350 deg.F.) 45 minutes. Spread Orange
Butter Frosting (see Recipe) on top and sides of cake. Note: This
cake requires especially thorough beating of egg yolks and cake
mixture throughout the mixing process to make it very fine grained
and light Kate Smith Collection 1940 Published by General Foods Corp.
Yields
1 Servings
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