Preheat oven to 350º
2 1/4 c cake flour
3/4 c light brown sugar
1/2 c white sugar
1/4 t salt
2 1/2 t baking powder
1 t ground nutmeg
3/4 c Crisco
3/4 c milk
1 t lemon extract
1 Sift together in a bowl the dry ingredients, including the nutmeg.
2 Add the Crisco, most of the milk, flavoring and 1 egg. Beat with an electric mixer 2 minutes or 200 strokes by hand.
3 Add remaining eggs and milk. Beat with an electric mixer 2 minutes or 200 strokes by hand.
4 Divide into (3) 8-inch round cake pans or (2) 9-inch round cake pans and bake at 350º for 30-35 minutes. Or make as cupcakes and bake for 20-25 minutes. This recipe makes about 20 cupcakes, you can probably stretch it out to make a full 2 dozen.
Note: Preparing your pans. Spray them with PAM baking spray, or grease them with Crisco and line with wax paper, or mix 2 t of flour into 2 T of Crisco and rub the pans with this mixture, or grease and flour the old-fashioned way.
Also, use shiny silver pans, or disposable aluminum pans. If you are using dark pans, reduce the oven temperature by 25º