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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is my husband's all time favourite cake!! The recipe came from a Betty Crocker cookbook. It is delicious served with sliced strawberries or raspberries and whipped cream. I have also used this cake in trifle. Ingredients:
2 3/4 cups sugar |
1 1/4 cups margarine or 1 1/4 cups butter, softened |
5 eggs |
1 teaspoon vanilla |
3 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup evaporated milk |
1/4 cup sugar |
3 tablespoons lemon juice |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour bundt pan.
3. Beat 2 3/4 cups sugar, margarine, eggs & vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
4. Beat on high speed scraping bowl occasionally for 5 minutes.
5. Beat in flour, baking powder and salt alternately with milk on low speed.
6. Pour into pan.
7. Bake 65 minutes or until tester comes out clean.
8. Cool 20 minutes before removing cake from pan.
9. For glaze: Combine 1/4 cup sugar and lemon juice. Spoon over warm cake.
10. *Do not use self-rising flour in this recipe*
11. Note: I always use half-and-half in place of evaporated milk.
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