In many of the Southern States, everyone has a nickname. We always referred to my mom's best friend as Aunt Sister, she was like a Sister to mama, & to us like an Aunt, hence the name.
This is her recipe. It goes back many years. I have added the addition of the cake enhancer so that it stays moist over a few days & also a glaze. I hope you enjoy it. I made it in 2 smaller cake pans or you can use a 12-16 cup tube pan for a much larger cake. If you use the larger version additional baking time will be required about 1/2 hour extra. RECIPE FROM MY COOKBOOK "SHARING OUR FAVORITE RECIPES
Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
Add the room temperature eggs, one at a time and beat well after each addition.
Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.