By:
Joy Schantz
Recipe History: This makes a 10-inch ring cake. I've used this recipe in place of shortcake served with strawberries, and other fresh or canned fruit.
Ingredients:
2-1/4 cups flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp grated lemon peel (optional)
1 tsp vanilla
1 cup margarine, softened
1 8-oz carton of yogurt or 1 cup sour cream
3 eggs
Directions:
Preheat oven to 325.
Grease and flour a 12-cup tube pan.
Spoon flour lightly into measuring cup, and level off.
Combine all ingredients in large mixing bowl.
Blend at low speed.
Beat another 3 minutes at medium speed.
Pour into prepared pan.
Bake for 60-70 minutes until top of cake springs back when touched lightly in center.
Cool cake upright in pan for 15 minutes.
Remove from pan, and cool completely.
Tip: Glaze, if desired, with 1 cup powdered sugar and 1-2 tblsps lemon juice.
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