This prized recipe was highly sought after in Eden, North Carolina. My great-grandma will haunt me forever for making this public, but it’s too good to keep to myself.
Original recipe makes 1 9-inch tube cake
Ingredients
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter
1 cup shortening
3 cups white sugar
6 large eggs
3/4 cup milk
1 teaspoon lemon extract
1 teaspoon vanilla extract
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PREP
15 mins
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COOK
1 hr 30 mins
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READY IN
2 hrs 45 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).
- Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
- Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
- Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.
Nutrition
Calories: 677 kcal
Carbohydrates: 82.9 g
Cholesterol: 148 mg
Fat: 35.6 g
Fiber: 1.1 g
Protein: 8.1 g
Sodium: 386 mg