This was originally for coconut but I switched the shredded coconut for slivered almonds. You choose your favourite!
1 1/2 cups granulated sugar
3/4 cup butter
1 cup milk
3 cups flour
3 eggs
3 tsp baking powder
1 tsp lemon extract
1 cup slivered almonds
Cream butter and sugar. Add eggs; beat well. Sift flour with baking powder; add alternately with milk. Add lemon extract and fold in almonds. Bake in a large 9 x 13 inch pan. This is not a high cake. Bake at 350 F until a tester comes out clean and cake leaves sides of pan 30 minutes. I prefer this without icing but you could put a butter icing on it if you wish.
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