This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.

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  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

339 calories; protein 4.3g 9% DV; carbohydrates 44.2g 14% DV; fat 16.4g 25% DV; cholesterol 39.3mg 13% DV; sodium 236.5mg 10% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2007
This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro Read More
(107)

Most helpful critical review

Rating: 3 stars
05/16/2003
this cake is easy to make and has a good flavor however, if you find it a bit dry add powdered sugar and butter together over low heat until you get a buttery glaze add a little lemon extract if you wish,and pour over warm cake. example; 1cup p.sugar to 1/3 cup butter but make it simple make as little or as much glaze to your cake as you wish . Read More
(133)
83 Ratings
  • 5 star values: 55
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
05/16/2003
this cake is easy to make and has a good flavor however, if you find it a bit dry add powdered sugar and butter together over low heat until you get a buttery glaze add a little lemon extract if you wish,and pour over warm cake. example; 1cup p.sugar to 1/3 cup butter but make it simple make as little or as much glaze to your cake as you wish . Read More
(133)
Rating: 5 stars
07/07/2009
This is a lovely recipe! I did not have any butter flavoured shortening, so I just used butter and it turned out fine. I added a tad more lemon extract also then what was called for. I halved the recipe and put it in a bundt pan instead of a tube pan. The glaze I used consisted of melted butter, confectioner's sugar, milk and lemon extract. Will definately make again! Read More
(107)
Rating: 5 stars
01/10/2007
This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro Read More
(107)
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Rating: 4 stars
09/07/2008
I've made this twice; once I didn't have enough sour cream on hand so I used some cream cheese as well and the second time I didn't have any sour cream so I reduced the sugar to 1 cup and used condensed milk in place of the cream. Delicious both times. I serve with fresh berries and whipped cream for dessert or plain with coffee. Read More
(40)
Rating: 5 stars
07/12/2006
I did use a lemon glaze; however I did not find this to be at all dry. Moist cake with a wonderful flavor! Read More
(23)
Rating: 5 stars
02/22/2007
I really loved this cake. I put the batter in a smaller pan and it over flew as soon as it started baking. I just greased a larger pan quickly and poured the batter in. With all this tragedy the cake was awesome! "Foolproof" Read More
(22)
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Rating: 4 stars
02/14/2011
I made this cake and it was exactly what I had a taste for. I used a cup of sweet creamed butter in the place of the shortening and the consistency was perfect (it reminded me of my grandmother's cake). I also used fresh squeezed lemons along with lemon zest in the cake for some extra tartness and was very satisfied with the results. I look forward to making this cake again. Read More
(17)
Rating: 5 stars
03/19/2010
this recipe was delicious! I loved it and so did my family. My father described as thick like bread. i really enjoyed this recipe! P.S. i am lactose intolerant so I used rice milk. It tasted great just the same. Read More
(17)
Rating: 5 stars
09/06/2006
What a perfect recipe! I love lemon I made these for my brothers house-warming party as little flower cakelettes topped with a simple lemon confectioners glaze. They were a total hit much more popular than the excellent chocolate cakes I made. This is a recipe I'll make again and again very classic and elegant. And just as the recipe says perfect with a nice cup of tea. Read More
(16)