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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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I have no idea why we name cakes sheath cakes. We have the Texas Sheath cake, the chocolate sheath cake, the white sheath cake and NOW....a lemon sheath cake. Someone once told me it was because it is baked in a sheath pan, but those must be before my time. This one is baked in a jelly roll pan with deep sides (or at least it is at my house). Ingredients:
2 cups sugar |
2 cups flour |
1/2 cup butter |
1/2 cup lemon juice |
1/2 cup water |
1/2 cup vegetable oil |
1/2 cup buttermilk |
2 eggs |
1 teaspoon baking soda |
1/2 teaspoon lemon flavoring |
1/2 teaspoon lemon rind, grated |
1/2 cup butter |
6 tablespoons milk |
1 lb confectioners' sugar |
1 teaspoon lemon flavoring |
Directions:
1. In a large bowl, mix sugar and flour.
2. In a medium saucepan, bring butter, water, lemon juice and oil to a boil.
3. Pour the boiling mixture over the dry mixture and stir slowly.
4. Add buttermilk, eggs, soda and lemon flavoring and lemon rind and mix well.
5. Bake in a well greased and floured jelly roll pan with deep sides (or you can bake in a 13 X 9 X 2 pan if you don't have a jellyroll pan, but the jellyroll pan works better in my opinion)for 20 minutes at 400 degrees. (If you use the 13 X 9 pan, you will have to bake the cake longer).
6. WHILE THE CAKE IS FINISHING THE LAST FEW MINUTES OF BAKING, MAKE YOUR ICING AS THE CAKE IS TO BE ICED WHILE HOT.
7. ICING:.
8. Bring butter and milk to a boil. Add the sugar and mix well with mixer. Add lemon flavoring.
9. ICE CAKE WHILE IT IS HOT.
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