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Short Cakes
I like to make short cake shells and keep them on hand for quickie summertime desserts; they are great for using up the dribs and drabs of things we have previously baked or refrigerated things that are perishable.
You can eat them by themselves or use them to make the traditional Strawberry Shortcake, use them for Ice Cream Sundaes with an edible cup, fill them with custard, pudding or whipped cream and sprinkle crushed cookies or candies on them. Shortcakes are as versatile as your imagination and taste buds dictate.
I make my short cakes using a basic pound cake recipe that I add lemon extract and finely grated lemon peel to.
To Make Short Cakes You Will Need:
1/2 pound Butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cup All Purpose Flour
1 tablespoon lemon extract (or vanilla)
1 tsp. finely grated Lemon Zest (*optional)
PAM Cooking Spray
Short Cake Pan or a Loaf Pan (glass works best)
Preheat your oven to 350. Spray your Short Cake Pan or Loaf Pan with Pam and set aside. *Note: DO NOT use Pam for Baking.
Using an electric mixer, cream the butter with the sugar on high speed for 5 minutes scraping the bowl often. My Kitchen Aid has a mixer attachment with a scraper on it that makes this very easy.
Add 1 egg and 1/3 of the flour, beat for 2 minutes. Repeat with second egg, Repeat with third egg adding lemon extract and lemon zest also.
Divide batter in Short Cake Pan or spread batter evenly in the prepared loaf dish. For Short Cakes bake 18 – 21 minutes, for Loaf Pans bake 65 minutes or until tester inserted into center comes out clean (for both pans),
Cool in baking dish on wire rack 10 minutes for Short Cake Pan, 30 minutes for Loaf Pan. Turn out on wire rack to cool completely. Fill Short Cakes as you desire.
Serve and Enjoy!
Store uneaten Short Cakes in an air tight container or freeze for up to 4 months and thaw as needed.
