A Recipe from The Pillsbury Family Cook Book (1963)
About the Recipe
It’s (I bought too many) lemon(s) week in my household, so we’re making a lemon cake! I wanted something that would have a little bit of mid-century flair, but come out delicious enough to share. And wow oh wow – did this take the cake. (Pun intended).
A few quick notes to make sure yours comes out well:
- Don’t just grease your pans. Give them a butter and flour layer to make sure they come out. They’re a little bit sticky all around and that extra flour will make sure they come out of the pans.
- I made a simple syrup out of the lemon juice and sugar at the end. Put them in a small saucepan on a low heat and stir continuously until the sugar is dissolved.
- Painting the glaze on made the tops sticky and moist and lovely. 10/10 don’t miss out on that step.
The result here was a crumbly, fluffy lemon cake. Both loaves were gone within two days after sharing with some friends. Heed the note about freezing the second loaf, but I’d be surprised if you manage to hold on to it for that long.
About the book
I found this book in a small antique store just outside of Joshua Tree. My friends and I were headed out to a dessert adventure to look at the stars. The hubs and I requested a quick stop in this tiny town to wander and look at the shops. I’m so glad that we made the stop.
This book is so cute. Each design choice feels very carefully made and curated for the mid-century kitchen. A perfect little time capsule of hosting in the ’60’s. Enjoy!
The Recipe!
Ingredients:
2 1/4 cups sifted all purpose flour
1 T baking powder
1 t salt
1 2/3 cups sugar, split
1/2 cup shortening
2 eggs
1 cup milk
8-ounce package cream cheese, cut into 1/4-inch cubes, softened
1/2 cup chopped walnuts
2 T grated lemon rind
1/4 cup lemon juice
Directions:
Grease and flour two 9 x 5 x 3-inch pans. Sift flour with baking powder and salt. Gradually add 1 1/3 cups sugar to shortening in large mixing bowl; cream at high speed of mixer until light and fluffy.
At medium speed blend in eggs, beating well. At low speed add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition.
Fold in cream cheese, walnuts and lemon rind. Pour batter into pans.
Bake at 375*F for 50 to 55 minutes, until golden brown.
Combine 1/3 cup sugar and lemon juice (hint from Andi: heat this mixture over low heat, stirring constantly until the sugar is dissolved); brush mixture over hot loaves. Cool 30 minutes. Remove from pans. Cool completely before slicing.
TIP: Freeze the second cake in meal-size amounts for a quick dessert. Lemon Cream Loaf is good as a base for Baked Alaska.
Cooking Vintage 