This is incredibly easy to make and surprisingly delicious. You probably already have the ingredients in your pantry. Yes, it’s a lot of eggs—but worth it. It’s also fairly easy to halve it except for the eggs—you can substitute 3 medium eggs for the 2-1/2 you can’t quite measure. Also, if you’re jonesing for this and don’t have lemon extract, substitute juice and grated rind of one lemon. Actually, adding grated lemon rind could be a delicious addition anyway. Adapted from Joanas World Recipes.

Ingredients

• 2 cups white sugar

• 2 cups all-purpose flour

• 5 large eggs

• 1 cup shortening (such as Crisco)

• 5 Tablespoons whole milk

• 1 Tablespoon vanilla extract

• 2 teaspoons lemon extract

• 1/4 teaspoon baking powder

Directions

1. Preheat the oven to 325°F. Grease two 9×5-inch loaf pans and set them aside.

2. Add the sugar, flour, eggs, shortening, milk, vanilla extract, lemon extract, and baking powder to a large mixing bowl. Beat the mixture until smooth and well combined.

3. Divide the batter evenly between the prepared loaf pans. Place the pans in the preheated oven.

4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

5. Remove the cakes from the oven and allow them to cool in the pans for several minutes. Transfer the cakes to a wire rack and cool completely before slicing.