Mom'S White Lemon Cake Recipe

Name: Mom'S White Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. margarine; 3 c. sugar; 2 oz. lemon extract; 6 eggs; 1 tsp. soda; 1 lb. golden raisins; 1 lb. candied cherries; 1 lb. candied pineapple; 2 c. pecans; 3 Tbsp. white grape juice; 5 c. flour; 1 Tbsp. warm water

Servings: persons

1 lb. margarine
3 c. sugar
2 oz. lemon extract
6 eggs
1 tsp. soda
1 lb. golden raisins
1 lb. candied cherries
1 lb. candied pineapple
2 c. pecans
3 Tbsp. white grape juice
5 c. flour
1 Tbsp. warm water

1
Cream together margarine and sugar.
2
Add lemon extract and grape juice.
3
Separate eggs.
4
Add egg yolks to mixture.
5
Gradually add 3 cups of the flour.
6
Save the remainder for dredging the fruit.
7
Mix soda in the warm water and add to the mixture.
8
Blend well.
9
Dredge the fruit and nuts in the remaining flour, then add to the batter.
10
Fold in beaten egg whites.
11
Grease and flour pans.
12
Bake in a 250u00b0 oven for 2 hours.

2900

kcal

Calories

104

Fat

444

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 12 ingredients. The key ingredients include: 1 lb. margarine, 3 c. sugar, 2 oz. lemon extract, 6 eggs, and more.

Yes, Mom'S White Lemon 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.

Mom'S White Lemon Cake

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