Lemon Extract Cake Recipe

Name: Lemon Extract Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. flour; 1/4 tsp. salt; 2 c. sugar; 2 oz. lemon extract; 1 lb. candied pineapple; 1 Tbsp. baking powder; 1 lb. oleo; 6 eggs; 1 lb. candied cherries; 1 lb. chopped pecans

Servings: persons

1
Sift together the flour, baking powder and salt.
2
Cream together the oleo and sugar.
3
Add to creamed mixture the eggs, one at a time, beating well.
4
Add flour and lemon extract and beat well.
5
Add candied cherries, candied pineapple and pecans.
6
Beat thoroughly.
7
Bake in a large pan or 3 loaf pans at 250u00b0 until done. Bake for 3 hours at 250u00b0 if using one large pan or 325u00b0 for loaf pans.
8
Grease and flour pans well.
9
Serve with no frosting.

2400

kcal

Calories

Fat

338

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. flour, 1/4 tsp. salt, 2 c. sugar, 2 oz. lemon extract, and more.

Yes, Lemon Extract Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Extract Cake

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