1 cup warm milk
2 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups butter, softened
2 1/2 cups white sugar
1 teaspoon vanilla extract
1 (12 ounce) can whole kernel corn, drained
1 1/2 teaspoons bread crumbs
1/2 teaspoon salt
In a large saucepan, mix warm milk, sugar, lemon juice, extract, flour, baking powder and butter until smooth. Stir in corn. Remove from heat, stir in sugar and vanilla extract until no lumps remain. Combine the flour and baking powder, mix well. Transfer mixture to a 9x13 inch baking pan with greased foil.
Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.
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