For cake from scratch
1 Cup butter, softened
1/2 Cup Crisco
2 1/2 Cups sugar
5 eggs
1 teaspoon lemon extract
3 Cups flour
7 ounces 7-Up, at room temperature
Directions:
Preheat the oven to 300 degrees. Grease and flour a 10 inch tube or Bundt pan and set aside.
In a large bowl of an electric mixer, beat together butter and shortening with the sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula. Add lemon extract.
Add flour and 7-Up alternately, beating after each addition. Spoon batter into prepared pan and bake for 80 minutes or until cake tests done. Remove from oven and place pan on wire rack to cool for 30 minutes, then turn out cake onto wire rack to cool completely.
if using cake mix:
Combine 4 eggs with 1/2 c Wesson oil, 1 10-oz can of 7 up, 1 box instant lemon pudding mix,1 bx Duncan Hines lemon Cake Mix, Bake at 325 for 30 minutes
COCONUT-PINEAPPLE FROSTING
crushed pineapple, 1 stick butter, 1 1/2 c sugar, 3 egg yolks,3 tbsp cornstarch, (or 6 tbsp flour) cook till thick, remove from heat .. add 1 3oz can coconut. .. put icing on hot cake.
If you enjoyed this article, please consider sharing it!
