This is my mom’s recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.
Original recipe makes 1 – 10 inch tube pan
Ingredients
1 1/2 cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract
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PREP
30 mins
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COOK
1 hr 30 mins
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READY IN
2 hrs
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition
Calories: 454 kcal
Carbohydrates: 59.3 g
Cholesterol: 81 mg
Fat: 21.7 g
Fiber: 0.7 g
Protein: 5.7 g
Sodium: 178 mg