Try this Lemon Supper Cake recipe, or contribute your own.
Suggest a better descriptionSift the flour once and measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Beat eggs until thick and light and nearly white; add to creamed mixture and beat well. Add flour, alternately with milk, in small amounts, beating well after each addition. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven, 375 deg. F. , 20 minutes. Spread Lemon Butter Frosting (see recipe) between layers and on top and sides of cake. Kate Smith Collection 1940 Published by General Foods Corp. From Barb Days Database
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Serving Size: 1 Serving (1841g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5054 | ||
Calories from Fat: 711 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79g | 105 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 3174.6mg | 977 % | |
Sodium 1797.8mg | 62 % | |
Potassium 1571.9mg | 41 % | |
Total Carbohydrate 961.2g | 283 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 952.7g | ||
Protein 132.3g | 189 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5054
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