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Prep 20 mins
Cook 30 mins
This recipe was given to me by my daughter's godmother; who's mother was upset with her that she shared it. This is another traditional Chamorro dessert.
- In a mixing bowl, beat the butter and sugar until creamy. Add the eggs, one by one, beating well after each addition.
- In another bowl, combine the dry ingredients. Beat in the flour alternately with the milk. Add the extract. Scrape bowl down and mix until smooth.
- Bake in a 9x13-inch prepared baking pan at 350 degrees until cake tests done. Cool completely.
- This cake is traditionally eaten without frosting. It is also great used in the Chamorro Latiya recipe.
My previous review just wasn't good enough as I was in a hurry to get it posted. Ladies and gentlemen you MUST try this cake! This is one of the best cakes I have ever made. Everybody who has tasted it has said so! The cake is so light and buttery with a hint of lemon flavor. It has been described as a cross between a sponge and pound cake. It is just amazing. I followed the directions exactly beating after each addition of egg and alternating between the milk and flour and this is how you really must do this. Also, please don't substite the butter it really is amazing and makes the cake!
I really liked the rich buttery taste of this cake, and how easy and quick it was to prepare it! I used it as yellow cake in your Latiya recipe and it was such a fantastic combination! Thanks for another great recipe ChamoritaMomma! :)