About the Recipe
Podcast Guest Tina Haley shares her favorite dessert from her Mama's cookbook.

Ingredients
1 cup evaporated milk
5 eggs at room temperature
2 ¾ cups granulated sugar
3 cups all-purpose flour, sifted
2 ½ sticks unsalted butter, softened
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
¼ teaspoon salt
1 teaspoon baking powder
Preparation
Step 1:
Cream butter, then add sugar to butter and beat.
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Step 2:
Add flavorings one at a time. Beat after each addition of the flavoring. Add eggs one at a time. Beat after each addition
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Step 3:
Alternate flour (add the salt and baking powder to the sifted flour) with milk. Beat after each addition of flour and then after milk addition. Place into a greased and floured bunt pan (I use Baker’s Joy instead)
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Step 4:
Bake in a preheated oven at 325 for 1:15. Check for doneness after 1 hour. Oven temps vary. Cake is done when a tooth pick inserted in the middle of the cake comes out clean. Let cake cool in pan for 10 minutes.
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Remove from cake pan and let cool completely on a cooling rack