Mrs. Ollie Lombard'S Cake Recipe
A rich, moist vanilla cake with a delicate lemon flavor, perfect for celebrations and family gatherings, offering a classic taste with a tender crumb.
Ingredients
Instructions
- Cream sugar, margarine, and Crisco well.
- Gradually add milk and flour alternately, beginning and ending with flour.
- Add eggs last, one at a time.
- Add flavoring of your choice (lemon and vanilla).
- Bake at 300°F for 1 hour and 45 minutes to 2 hours, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with cake flour. Ensure your ingredients are at room temperature for easier mixing. If you don't have Blue Bonnet margarine, you can replace it with any similar margarine or unsalted butter. To enhance the lemon flavor, consider adding a bit of lemon zest to the batter.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with fresh berries or a scoop of vanilla ice cream. A light dusting of powdered sugar or a drizzle of lemon glaze can add a beautiful finishing touch. It pairs beautifully with Jeanie'S Potato Delight for a complete meal experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Ollie Lombard'S Cake Recipe contains roughly 1250 calories, with 27g protein, 233g carbohydrates, and 6g fat. It is an excellent source of iron (64% of the Daily Value), protein (54% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
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 eggs instead of egg whites and yolks separately?
Yes, using whole eggs is perfectly fine for this recipe. It will yield a rich and moist cake. However, if you want a lighter cake, consider separating the eggs, whipping the egg whites, and folding them in at the end.
What should I do if my cake is browning too quickly?
If you notice the cake browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning while it continues to cook through. Make sure to check for doneness with a toothpick inserted in the center.
Can I add different flavors to this cake?
Absolutely! This recipe is versatile. You can experiment with different extracts like almond or coconut, or even add cocoa powder for a chocolate version. Just remember to adjust the quantity to maintain the balance of flavors.
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).