Today's cake is adapted from the recipe, Best Two-egg Cake, but I added food coloring (yellow), lemon extract and used a bundt pan because I felt like it.
For cakes to come out clean from a bundt pan, line the bottom with parchment paper. Measure the bottom and cut a hole in the middle for a ring shaped liner. Spray pan with baking spray, this time I used Baker's Joy.
The recipe calls for using two round pans at 375 degrees. I know my oven, so I baked the cake at 350 degrees for 30 minutes and reduced to 325 degrees and baked for another 10-15. As you can tell, I'm quite experimental and I hate burning cakes, such a waste of a party.
In the end, the cake turned out quite delightful, very dense with a touch of lemon flavor. I would say, a nice thin slice of this cake would be fantastic with fresh cut strawberries or raspberries and whip cream, garnished with some mint leaves. Enjoy!
Two-egg Lemon Bundt Cake
Recipe adapted from Better Homes & Gardens (1965) Best Two-egg Cake
1/2 cup shortening
1 1/2 cups sugar
2 teaspoons of bourbon vanilla
2 eggs (room temperature)
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons milk
2 teaspoons of lemon extract
4 drops of yellow food coloring
- Preheat oven 350 degrees.
- Beat shortening until softened.
- Gradually add sugar and beat thoroughly.
- Add vanilla, beat and then add eggs one at a time, beating well after each.
- Sift flour with baking powder and salt; add to creamed mixture alternating with milk, beating well after each.
- Separate about two cups or desired amount, add lemon extract and food coloring.
- In prepared bundt pan, spoon in vanilla cake batter and alternate with lemon cake batter. I layered my batter.
- Bake at 350 for 30 minutes, reduce heat to 325 degrees and bake for another 10-15 minutes. Depending on your oven. Remove from oven and allow to cool before removing the bundt cake.