2 eggs
2 cups white sugar
3 cups self rising flour
1 cup softened butter
2 Tbsp. vanilla extract
1/4 cup lemon juice
1/3 cup milk
In a large bowl, mix the sugar, vanilla extract, and the softened butter. Continue beating and slowly add the eggs and beat until it is fluffy in texture. Next add the flour. Beat until well corporated. Then pour in the lemon juice and keep mixing. In a greased and floured bundt pan (preferably), bake in a preheated 325 degree oven for 45-60 minutes. After baking for 45-60 minutes, use a butter knife or toothpick and poke in the center of the cake. If it comes out clean, then it is ready. Let cool at room temperature for at least an hour. Then flip the cake onto a plate; store on a cake plate. Finally serve.
1/3 cup milk
In a large bowl, mix the sugar, vanilla extract, and the softened butter. Continue beating and slowly add the eggs and beat until it is fluffy in texture. Next add the flour. Beat until well corporated. Then pour in the lemon juice and keep mixing. In a greased and floured bundt pan (preferably), bake in a preheated 325 degree oven for 45-60 minutes. After baking for 45-60 minutes, use a butter knife or toothpick and poke in the center of the cake. If it comes out clean, then it is ready. Let cool at room temperature for at least an hour. Then flip the cake onto a plate; store on a cake plate. Finally serve.
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