Title: Lemon Supper Cake
Categories: Cake
Yield: 1 Servings
| 2 | c | Cake flour; sifted |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2/3 | c | Butter; or shortening |
| 1 | c | Sugar |
| 3 | | Eggs |
| 7 | tb | Milk |
| 1 | ts | Vanilla |
Sift the flour once and measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy. Beat eggs until thick and light and
nearly white; add to creamed mixture and beat well. Add flour, alternately
with milk, in small amounts, beating well after each addition. Add vanilla.
Bake in two greased 9-inch layer pans in moderate oven, 375 deg. F. , 20
minutes. Spread Lemon Butter Frosting (see recipe) between layers and on
top and sides of cake.