~Cousin Janet's Lemon Thang~
Source of Recipe
Cousin Janet, of course!
Recipe Introduction
My cousin made this for a family function. It was so good, I had to have the recipe. Mine is good, but her is better.
List of Ingredients
Small Cake:
2 cups all-purpose unbleach flour
4 eggs
1 1/2 teaspoons lemon extract
1/2 teaspoons vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon coconut extract
2 cups sugar
3 sticks butter
1/2 cup carnation milk
2 lemons
Large Cake
3 1/2 cups all-purpose unbleached flour
6 eggs
2 1/2 teaspoons lemon extract
2 1/2 teaspoons vanilla extract
1 teaspoon rum extract
1 teaspoon coconut extract
3 cups sugar
4 sticks butter
1 cup carnation milk
3 lemons
Icing:
1 box confectioners sugar
1 can carnation milk
2 to 3 lemons
Recipe
Greased and flour pan. Cream butter and sugar. Add flour and milk alternately, add eggs one at a time, mix well. Add all extracts; mix. Add juice from lemons.
Pour into 12 1/4x10 1/2x2 1/2 pan. Bake 50 minutes (55 to 60 minutes for large cake) until done or when cake springs back when touch in the center or test with sharp object. While hot, poke holes all over top of cake with two prong fork.
*Pour icing all over top of cake, making sure icing goes into all holes.
Chill in refrigerator several hours or overnight. Cut into bite size squares or whatever size squares you want.
*Icing: Mix powdered sugar, juice from lemons and carnation milk until smooth.
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