Name: Buttercup Cake with Lemon Curd
Yield: Yield: 8 or More Servings.
Cuisine: United States
Ingredients: 6 tablespoons solid vegetable shortening; 2 tablespoons confectioners’ sugar; 6 thin lemon slices; 1 cup granulated sugar; 3 tablespoons butter; 3 large eggs; 2 teaspoons baking powder; ¼ teaspoon salt, if desired; 2 cups flour; 6 tablespoons butter; 4 eggs; 1 teaspoon pure vanilla extract; 2 large lemons; ¾ cup half-and-half; 1¼ cups granulated sugar

Preparation info

Yield:
8
or More Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

The Cake

2 cups flour
2 teaspoons baking powder
¼ tea

Americas
United States
Dessert
Vegetarian

Method

Preheat the oven to 350 degrees.
To make the cake batter, sift together the flour, baking powder, and salt. Set aside.
Using an electric mixer, cream together the shortening, butter, and granulated sugar. Add the eggs, 1 at a time, beating well