Lemon Sheath Cake Recipe

Name: Lemon Sheath Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 2 cups flour; ½ cup butter; ½ cup lemon juice; ½ cup water; ½ cup vegetable oil; ½ cup buttermilk; 2 eggs; 1 teaspoon baking soda; ½ teaspoon lemon flavoring; ½ teaspoon lemon rind, grated; ½ cup butter; 6 tablespoons milk; 1 lb confectioners' sugar; 1 teaspoon lemon flavoring

Servings: persons

2 cups sugar
2 cups flour
½ cup butter
½ cup lemon juice
½ cup water
½ cup vegetable oil
½ cup buttermilk
2 eggs
1 teaspoon baking soda
½ teaspoon lemon flavoring
½ teaspoon lemon rind, grated
½ cup butter
6 tablespoons milk
1 lb confectioners' sugar
1 teaspoon lemon flavoring

1
In a large bowl, mix sugar and flour.
2
In a medium saucepan, bring butter, water, lemon juice and oil to a boil.
3
Pour the boiling mixture over the dry mixture and stir slowly.
4
Add buttermilk, eggs, soda and lemon flavoring and lemon rind and mix well.
5
Bake in a well greased and floured jelly roll pan with deep sides (or you can bake in a 13 X 9 X 2 pan if you don't have a jellyroll pan, but the jellyroll pan works better in my opinion)for 20 minutes at 400 degrees.
6
(If you use the 13 X 9 pan, you will have to bake the cake longer).
7
WHILE THE CAKE IS FINISHING THE LAST FEW MINUTES OF BAKING, MAKE YOUR ICING AS THE CAKE IS TO BE ICED WHILE HOT.
8
ICING:.
9
Bring butter and milk to a boil.
10
Add the sugar and mix well with mixer.
11
Add lemon flavoring.
12
ICE CAKE WHILE IT IS HOT.

2014

kcal

Calories

105

Fat

265

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 15 ingredients. The key ingredients include: 2 cups sugar, 2 cups flour, ½ cup butter, ½ cup lemon juice, and more.

Yes, Lemon Sheath 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 Sheath Cake

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