- 3 Eggs
- 3 C Flour
- 1 ½ C Milk
- 2 C Sugar
- ½ C Oil
- 1 ½ T Baking Powder
- ½ C Melted Butter Lemon Glaze:
- 1 T Lemon Extract
- 1 C Powdered Sugar
- 2 T Grated Lemon Zest
- Fresh Lemon Juice
Directions:
In a large mixing bowl, whisk together eggs, milk, oil, butter, extract, and lemon zest. Next, add the flour, sugar, and baking powder until you get a smooth batter. Spray or butter small or large pans. I use this seashell pan in the photo. Preheat oven to 325 degrees. Large cake, bake 60 minutes. For small cakes, bake 20 to 30 minutes until a toothpick comes out clean. Cool on a rack, then drizzle with the lemon glaze. Lovely lemon flavor that pairs well with fresh berries and whipped cream!
