Entered by Janelle Hargill, Columbus, Ohio
First Place, Heirloom Cake Recipe, 2019
Baking temperature: 350º F
Baking time: 55 - 70 minutes
Yield: 12
Ingredients
- 3 cups All-purpose flour
- 1 tbsp. baking powder
- ¾ tsp. salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature (2 sticks)
- ½ cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 tbsp. lemon juice
- 1 lemon, zested
Tip: Serve with a dollop of fresh whipped cream or lemon curd, or top with fresh berries.
Instructions
- Preheat oven to 350° F.
- Grease and flour an angel food or Bundt cake pan and set aside
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- Using an electric or stand mixer, cream together butter, shortening and sugar.
- Add eggs, one at a time, beating well after each one.
- Scrape down the sides and bottom of the bowl.
- Add dry ingredients in three additions, to butter mixture alternately with half of the milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Gently stir in lemon juice and zest.
- Pour batter into prepared pan.
- Bake cake until cake is golden on top and tester inserted into center comes out clean, 55-70 minutes. (Start checking a the 55 minute mark).
- Be careful not to open the oven if you don’t think the cake is finished baking. (Opening the oven prematurely could cause the cake to fall)..
- Using a sharp knife, gently separate cake from pan edges, including center tube. Turn cake onto rack.