For the Cake:
1 Cup of butter/margarine (2 sticks)
1 Cup of Vegetable Shortening (I usually don't use shortening, but I added it to the recipe because I have heard that it works well)
3 Cups of Sugar
6 Large Eggs
1 Cup of Evaporated Milk
3 1/2 Cups All Purpose Flour
1 teaspoon of Baking Powder
1/2 teaspoon of salt
1 Tablespoon of Vanilla Extract
3 Tablespoons of Lemon Extract (or whatever extract you're gonna use)
For the Glaze:
2 Cups of Powdered Sugar
2 Fresh Lemons
1) Set your butter and eggs out and let them reach room temperature. This will allow the butter to mix easier and the eggs will allow the cake to rise better.
10) If your cake is done, perform the toothpick test on it (toothpick in and out; any batter on it, then it isn't fully cooked). Turn off the oven and let the cake sit inside for 10 more minutes. Then transfer the cake to a plate. Do not worry if the top of the cake is browned and cracked - it's supposed to be like that.
2) Get out your big mixing bowl, electric mixer, measuring spoons and cups, a sifter, a baking sheet, and a cake plan.
3) Preheat your oven to 300F with the rack in the middle of the oven.
3) Preheat your oven to 300F with the rack in the middle of the oven.
4) Grease your Cake Pan and dust it with flour.
5) Cream the cup of butter and shortening together in your big mixing bowl with that electric mixer (or attempt to whisk it).
6) As you go, add eggs, sugar, milk, and both the lemon and vanilla extracts. Make sure the mixture is smooth.
7) Sift the flour, and add your baking powder and salt to the batter. Add the flour in increments.
8) Now for the baking! Scrape the batter into your cake pan and place it on a baking sheet in the middle of the oven. Set your timer for 1 hour and 15 minutes.
9) Put 2 cups of powdered sugar in the bowl and squeeze 1 1/2 lemons worth of juice into the sugar and mix well.
5) Cream the cup of butter and shortening together in your big mixing bowl with that electric mixer (or attempt to whisk it).
6) As you go, add eggs, sugar, milk, and both the lemon and vanilla extracts. Make sure the mixture is smooth.
7) Sift the flour, and add your baking powder and salt to the batter. Add the flour in increments.
8) Now for the baking! Scrape the batter into your cake pan and place it on a baking sheet in the middle of the oven. Set your timer for 1 hour and 15 minutes.
9) Put 2 cups of powdered sugar in the bowl and squeeze 1 1/2 lemons worth of juice into the sugar and mix well.
10) If your cake is done, perform the toothpick test on it (toothpick in and out; any batter on it, then it isn't fully cooked). Turn off the oven and let the cake sit inside for 10 more minutes. Then transfer the cake to a plate. Do not worry if the top of the cake is browned and cracked - it's supposed to be like that.
11) While the cake is hot, apply the glaze to your cake. If you have a crack in your cake (usually!) make sure to fill that up with glaze.
12) Congratulate yourself on making a delicious cake, and then invite friends and family over to eat it so you don't end up finishing it all yourself! :)
Tips:
1) Remove the lemon extract to get plain vanilla (or replace it with a different extract).
2) Watch your cake while it's in the oven. Only YOU know when it's done! Every oven is a little different.
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