Alright, let’s get this straight. We’re gonna make a lemon fruit cake, the kind that’ll make your mouth pucker and your belly happy. None of that fancy stuff, just plain good eatin’.
First off, you gotta get your oven hot. Real hot. Like, 325 degrees hot, you hear? Don’t go burnin’ the house down now. That oven’s gotta be ready for what we’re gonna put in it.
Now, find yourself a big ol’ bowl, the kind you use for mixin’ up a mess of biscuits. Toss in some butter and sugar. Not just a little dab, mind you. We ain’t skimpin’ here. Cream that butter and sugar together till it looks all fluffy and light. You know, like clouds on a summer day.
- Butter – a good chunk
- Sugar – don’t be stingy
Crack some eggs in there. Don’t go gettin’ no shells in it, now. Mix ’em up good with that butter and sugar. Then, you’re gonna need some lemon somethin’. Lemon squeezin’s, if you got ’em. If not, get that lemon extract stuff from the store. A little splash’ll do ya. Mix that in real good. You want that lemony smell to fill up the whole kitchen.
Now for the flour. Don’t just dump it in there all at once. Sift it! Yeah, sift it. You know, through that little strainer thingy. Get all the lumps out. You gotta sift it good, maybe three times, they say. Makes the cake all light and fluffy. We ain’t makin’ no doorstops here.
Alright, got that flour all sifted? Good. Now dump it in the bowl with the other stuff. Mix it all together. Don’t stir it like you’re churnin’ butter, now. Just mix it nice and easy, till everything’s all mixed up together. You don’t want a tough cake, you want a cake that melts in your mouth.
Now, some folks like to add some milk. Nonfat milk, if you’re watchin’ your figure. And some of that instant puddin’ stuff. The vanilla puddin’, the kind that says “sugar-free” on the box. Why they put sugar-free in it, I don’t know, probably for the city folk. And another little splash of that lemon squeezin’s. Oh, and you can’t forget about that whipped topping, the kind you buy in the freezer section. Makes things extra special, that stuff does. Mix all that in too. Don’t overdo it, though. Just mix it till it’s all combined.
Now, some recipes, they call for somethin’ called baking soda. You put that in after you cream the sugar and butter, before you add the eggs. Just a pinch, mind you, not a whole handful. That stuff makes the cake rise up all nice and pretty. Just remember, you gotta have that oven hot, at 325 degrees, or 160 degrees if you’re usin’ that new-fangled Celsius thingamajig.
Okay, so you got your batter all mixed up? Good. Now, you gotta grease up your pan. Use some butter, or some of that spray stuff, whatever you got handy. Don’t want that cake stickin’ to the pan, now, do we? Pour that batter into the pan. Spread it out even-like.
Now, shove that pan in the oven. And let it bake. How long? Well, that depends. Till it’s done, that’s how long. You can stick a toothpick in it, and if it comes out clean, it’s done. Or you can just poke it with your finger, and if it springs back, it’s done. Just don’t burn yourself, now.
Once it’s done, take it out of the oven and let it cool. Don’t go tryin’ to eat it hot, you’ll burn your tongue. Let it cool down good, then you can cut yourself a big ol’ piece. And there you have it. A lemon fruit cake, just like grandma used to make. Only better, maybe. ‘Cause you made it.
And don’t forget to clean up your mess, ya hear? Nothin’ worse than a messy kitchen. Ain’t nobody got time for that.
Tags: [Lemon Cake, Fruit Cake, Baking, Dessert, Easy Recipe, Homemade Cake, Old Fashioned Recipe, Lemon Extract, Whipped Topping, Baking Soda]
