Something lemony to welcome Spring
Spring is here, readers of Amish fiction, although I don’t believe any of us had much of a winter. When the weather turns warmer, my tastes run to lemons–lemonade, lemon poppyseed muffins, and lemon cake. Here’s a recipe invented by my Old Order Amish friend, Rosanna Coblentz. Hope you enjoy!
Fresh Lemon Sheet Cake
Cream together:
1 ½ Cups white sugar
½ cup butter (1 stick )
Mix Dry ingredients in a separate bowl.
2 Cups Cake Flour
4 tsp baking powder
½ tsp salt
Add dry ingredients to creamed ingredients alternate with 1 cup milk. Next add in the juice of ½ lemon and about 2 tsp lemon zest. (Optional: a few drops of lemon food coloring) Fold in 2 well beaten eggs last.
Bake in moderate oven (350 degrees – your oven temp may vary)
For approximately 25 minutes or until toothpick comes out clean.
Rosie’s Hint: This cake is great with lemon sherbet for a cool summertime treat or you can frost with a Lemon Butter Icing…Recipe below:
LEMON BUTTER FROSTING:
Cream 3 tbsp room temperature butter
Blend in 2 egg yolks
Stir in 2 ½ cups powdered sugar
1 tsp grated lemon rind (zest)
2 tbsp lemon juice
Last 5 posts by Mary
- Can anybody handle a procedure instead of a recipe? - October 8th, 2013
- Kentucky Chess Pie - September 26th, 2013
- More tidbits about the Amish - September 10th, 2013
- Tidbits about the Amish of Kentucky - August 28th, 2013
- Horseracing and the Christian life - August 14th, 2013
Oh my goodness, Mary! Lemon is my favorite cake. I’ll be sure to make this one!
[Reply]