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Old Fashioned Two-Egg Cake ~ Serves 10
Ready in 30-60 minutes

A light and fluffy foolproof cake recipe just like Grandma used to make.

Ingredients
1 1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Directions
Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined.
Combine the flour, baking powder, and salt in a bowl.
With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts.
Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched.
Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack.
Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.

Nutrition ~ 343 calories, 11 grams fat, 55 grams carbohydrates, 5 grams protein per serving.
 

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Looks great. Staying at home all the time, when baking, I have been using less mixes and do more scratch baking.
 
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