Georgia Sally Lunn
Yield
2 dozenPrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | cup |
milk
|
|
| 3 | teaspoons |
baking powder
|
|
| 2 | cups |
cake flour
sifted |
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 237 | ml |
milk
|
|
| 15 | ml |
baking powder
|
|
| 473 | ml |
cake flour
sifted |
|
| 3.8 | ml |
salt
|
|
Directions
Cream shortening; add sugar and cream.
Combine beaten eggs and milk and add alternately with dry ingredients to mixture.
Turn into a greased and floured shallow pan and bake in hot oven at 450℉ (230℃). for 25 minutes.
Cut in 2 inch squares and serve hot with butter.
