Lemon Vanilla Cake


Here’s a little sumptin’ that I decided to whip up today after a serious onset of sweet tooth… The cake is dense without being overly filling, sweet without being cloying. The lemon and vanilla flavors are present but not over the top. Very well balanced and dangerously good…

Ingredients (cake):
1c Granulated Sugar
2tsp Vanilla Extract
1/3c Shortening
6tbsp Lemon Juice
2 Large Eggs, beaten
1 1/2c All Purpose Flour
1/2tsp Baking Powder

Ingredients (glaze):
1tsp Beaten Egg
1tsp Lemon Juice
1tsp Granulated Sugar

Heat oven to 350F.

Blend the shortening, sugar, vanilla extract and lemon juice until creamy. Add the beaten eggs, but leave 1tsp of egg behind to use for the glaze, and mix until well blended. Add the flour and baking powder and blend until the batter is smooth. Grease a pie dish with shortening and pour the batter in. Whisk together the left over egg and 1tsp of lemon juice. Use a spoon to smooth out the top of the batter, then brush the egg and lemon mixture over the top. Evenly sprinkle 1tsp of sugar over the cake, then put in the oven for 30-35 minutes. To check for doneness gently insert a toothpick in the center of the cake and remove, if it comes out clean the cake is done. Allow to rest 15 minutes before serving.

Serve with fresh fruit, fresh whipped cream, or by itself. Enjoy!

Published by Derek Martin

Husband, dad, home cook, wine snob... lover of bacon. I have spent my entire adult life surrounded by fine food and fine wines, starting with fifteen years working at, or running, some of New Jersey's top restaurants, and now the last two years working for one of the top fine wine distributors in the United States. I have absorbed a ton of information on food, wine, pairings and techniques during those seventeen years, and I'd love to share what I've learned with you!

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