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How to make it

  • Sift flour, baking soda and salt together.
  • In mixing bowl, cream butter and shortening; add sugar gradually, creaming until light and fluffy.
  • Add egg yolks; beat until very light. Add vanilla and lemon extract; blend well.
  • Combine buttermilk and vinegar.
  • Add dry ingredients to creamed mixture alternately with buttermilk mixture.
  • Beat until batter is smooth.
  • Fold in stiffly beaten egg whites.
  • Pour buttermilk cake batter into greased 7 x 10 x 2-inch baking pan or 2 8-inch layer cake pans.
  • Bake single at 350°. 35 to 45 minutes; layers at 375°. 25 to 30 minutes.
  • Creamy Butter Frosting:
  • 1/3 cup butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 pound (3 1/2 cups) sifted confectioners sugar
  • 3 to 4 tablespoons milk
  • Prep:
  • Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake
  • (Hint)
  • You Can Dust The Sides and Top of This Cake with Chopped Pecans for Looks and A Sweet Nutty Taste!

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