Lola Faye Cake
Lola Faye Cake is a moist, flavorful dessert with a tender crumb, featuring hints of vanilla and lemon that make it perfect for family gatherings and special occasions.
Ingredients
Instructions
- Mix vegetable shortening, salad oil, and sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- Combine baking powder with flour.
- Add alternately the flour mixture and milk to the creamed mixture, beginning and ending with the flour.
- Stir in vanilla and lemon flavoring.
- Pour batter into a prepared baking pan.
- Bake at 325°F for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half of the vegetable shortening with unsweetened applesauce. This will reduce the fat content while keeping the moisture. Ensure all ingredients are at room temperature for better incorporation. If you want to add texture, fold in some chopped nuts or dried fruits. For sweetness variation, use brown sugar instead of white sugar, which will add a subtle caramel flavor.
Serving Suggestions
Serve the Lola Faye Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with coffee or tea, making it a perfect afternoon treat. For a festive touch, top with fresh berries or a drizzle of chocolate sauce. Consider serving alongside a refreshing salad, like No Potatoes Potato Salad, for a balanced meal.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place in an airtight container. It can be kept at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, let it sit at room temperature for a bit, then warm in the oven at a low temperature to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Lola Faye Cake contains roughly 1420 calories, with 19g protein, 205g carbohydrates, and 56g fat. It is an excellent source of vitamin C (74% of the Daily Value), calcium (63% of the Daily Value), and protein (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1437mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may result in a denser cake. It's recommended to substitute only half of the all-purpose flour with whole wheat to maintain a lighter texture. Adjust the liquid slightly if needed, as whole wheat flour can absorb more moisture.
What can I use instead of salad oil?
Instead of salad oil, you can use canola oil or melted coconut oil as a substitute. Both options will provide a similar texture and flavor. For a more unique taste, try using light olive oil, but be mindful of its stronger flavor which may slightly alter the cake's final taste.
Can I make this cake ahead of time?
Absolutely! The Lola Faye Cake can be made a day in advance. In fact, letting it sit overnight allows the flavors to meld beautifully. Just be sure to wrap it well to keep it moist. Store it at room temperature and frost just before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).