Thursday, January 01, 2004
For the Cake:3 cups Soft A Silk cake flour
1 Tblsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups sugar
1 small pkg. Lemon pudding mix
1 cup unsalted butter
1 1/4 cup buttermilk
2 eggs
2 tsp. vanilla
1 tsp. lemon extract

For the frosting:
1 cup unsalted butter, softened
1 cup shortening
1/4 tsp. salt
1 tsp. lemon extract
1/4 cup heavy cream
3 Tblsp. lemon juice
2 tsp. clear vanilla
2 lbs. powdered sugar
For the cake:
Have all ingredients at room temperture. Sift together flour, baking powder, baking soda, salt, sugar, and lemon pudding mix. Mix in large bowl on low speed of mixer until well combined. Pour in 1 cup of buttermilk, mix on low until just combined; add butter; mix on low until combined, then on medium for 1 1/2 minutes. Add eggs, vanilla, and lemon extract to remaining buttermilk. Mix with fork. Add to batter in two batches, mixing for 30 seconds each on low. Pour into two prepared 8" round or one 9x13" pan. Bake at 350-degrees for 35 minutes.

For the frosting

In large mixer bowl cream butter and shortening. Add salt, lemon extract, cream, lemon juice, and vanilla. Add powdered sugar, mix slowly until combined, then beat on medium speed of heavy duty mixer (high for hand mixer) for 1 minute.

Nutrition Facts:
Michele Foster of Choctaw