Lemon Wonder Cake
A winner in Senior division of the 1953 Pillsbury bakeoff.
Yield
1 CakePrep
30 minCook
35 minReady
65 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | x |
lemon
* |
*
|
| 1 | cup |
dates
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
sour milk
*** |
|
| 1 | x |
frosting
caramel,** |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | x |
lemon
* |
*
|
| 237 | ml |
dates
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
slightly beaten |
|
| 237 | ml |
sour milk
*** |
|
| 1 | x |
frosting
caramel,** |
* |
Directions
- Grind pulp and rind of lemon with 1 cup dates and ¼ cup of dry ingredients.
Cream together the butter and both sugars; add eggs and beat for one minute.
Add buttermilk alternately with the flour mixture to the egg mixture.
Pour batter into two well greased and lightly floured 8 inch round pans.
Bake in preheated 350℉ (180℃) oven for 30 to 35 minutes.
*** sour milk to 1 cup of sweet milk add 1 tablespoon of vinegar and let sit for 5 minutes.
**Caramel Frosting: combine 1 cup sugar, 1 cup firmly packed brown sugar and ⅔ cup sour cream in sauce pan.
Cook until soft. Remove from heat and cool to lukewarm.
Add 1 teaspoon vanilla beat until thick enough to spread.
Thin with small amount of cream if necessary.
