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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Fluffy Lemon Cake Recipe

Fresh lemon extract transforms this light, fluffy cake into a summer treat. Topped with a sweet, creamy icing, this cake is unforgettable for your next cookout.

  • Yield:10

  • Level of Difficulty:Easy

  • Cook Time:50 Minutes

  • Prep Time:20 Minutes

Ingredients

  • Cake ingredients:
  • 1 cup

    butter

  • 1 cup

    sugar

  • 4 each

    eggs

  • 1 teaspoon

    Pure Lemon Extract

  • 2 cups

    flour

  • 2 teaspoons

    baking powder

  • dash of salt

  • Icing ingredients:

  • 1 cup

    vegetable shortening

  • 4 cups

    powdered sugar

  • 1 teaspoon

    Pure Lemon Extract

  • 1 Tablespoon

    meringue powder

  • ½ teaspoon

    kosher salt

  • 5-6 teaspoon

    water

Directions

Bring the butter to room temperature. Cream together with the sugar. Mix on low until lightly fluffy. Add the eggs one at a time, mixing after each addition.

Sift together the flour, baking powder and salt. Slowly add into the wet ingredients. Mix on low for about five minutes. Add the lemon extract and scrape down the sides of the bowl, mixing again until all incorporated.

Line a 9” round baking dish with parchment paper. Pour in the batter and bake at 350 degrees for 40-50 minutes or until a cake tester comes out of the center clean.

Cool completely before icing.

Combine the icing ingredients together on low until light and creamy. Spread one thin layer of the icing on the cake and let it set for about five minutes. Add a second thicker layer of frosting on top of the first. Chill lightly before serving.

Goes wonderfully with the fresh raspberry ice cream!

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