Best Two Egg Cake Recipes

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OLD FASHIONED TWO-EGG CAKE



Old Fashioned Two-Egg Cake image

A light and fluffy foolproof cake recipe just like Grandma used to make.

Time 40m

Yield 10

Number Of Ingredients 9

1 1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined. Combine the flour, baking powder, and salt in a bowl. With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts. Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched. Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack. Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.

Nutrition Facts :

BEST TWO-EGG CAKE



Best Two-Egg Cake image

This is a very simple cake. I made it for my Dad when he came to visit, and he said it smelled like pancakes. I got this out of the 1953 Better Homes And Gardens New Cookbook.

Provided by crazycookinmama

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk, plus
2 tablespoons milk

Steps:

  • Stir shortening to soften.
  • Gradually add sugar, and cream together until light and fluffy.
  • Add vanilla.
  • Add eggs, 1 at a time, beating well after each.
  • Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
  • Beat after each addition till smooth.
  • Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.

BEST TWO- EGG CAKE



Best Two- Egg Cake image

Make and share this Best Two- Egg Cake recipe from Food.com.

Provided by CJAY8248

Categories     Dessert

Time 43m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tblsp. milk

Steps:

  • Preheat oven to 375*. Stir shortening to soften; gradually add sugar and cream thoroughly (12-15 minutes at medium-high speed, using an electric mixer). Add vanilla and eggs (1 at a time, beating well after each egg). Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Bake in 2, parchment lined, 9 x 1 1/2", round pans in oven for approximately 23 minutes.

Nutrition Facts : Calories 437.9, Fat 15.5, SaturatedFat 4.3, Cholesterol 57.1, Sodium 437.4, Carbohydrate 69.5, Fiber 0.7, Sugar 37.8, Protein 5.7

SIX EGG POUND CAKE



Six Egg Pound Cake image

This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.

Provided by Diane Dippolito

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 ½ cups white sugar
1 ½ cups butter
6 eggs
1 ½ teaspoons vanilla extract
¾ cup milk

Steps:

  • Grease and flour a tube or Bundt® pan. Do not preheat oven.
  • In a medium bowl, mix flour, baking powder and salt. Set aside.
  • In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
  • Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
  • Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 22.4 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 13.4 g, Sodium 363.6 mg, Sugar 36.6 g

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