Lily Cake
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup milk
- 1 3/4 cups flour
- 1/2 tsp salt
- 2 1/2 tsps baking powder
- 1/3 tsp lemon extract
- 2/3 tsp vanilla extract
- 3 egg whites
Cream the butter gradually and add the sugar. Next, the milk and flavoring, then the flour sifted with the salt and baking powder and beat well. Add the egg whites whipped to a stiff froth and bake in layers 20 minutes (be patient, you rascal). Fill with Prune Almond Filling (see Prune Almond Filling recipe).
Submitted by Oct 1, 2009
15 min
30 min
45 min