Menu Enter a recipe name, ingredient, keyword...

Lemon Layer Cake for Passover


Made in five layer cake pans by Wilton. Frosting can be made and refrigerated for 3 days. Cake can be baked, cooled and frozen for up to 1 day in advance. For best results, assemble this cake the day it is served.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • pareve margarine for greasing the pan
  • 4 large eggs (separated)
  • 3 tablespoons water
  • freshly squeezed juice from one lemon (2 tablespoons)
  • 1 cup sugar
  • 1/3 cup matzoh cake meal
  • 1/3 cup potato starch
  • finely grated lemon zest from 1 large lemon (1 1/4 teaspoons)
  • dash of salt
  • 3 large eggs, plus 2 egg yolks
  • 1 cup sugar
  • finely grated zest of 1 lemon and freshly squeezed juice from 2 or 3 lemons (2 or 3 teaspoons zest and 5 tablespoons juice)
  • 5 tablespoons pareve margarine
  • Frosting:
  • Cool Whip



Step 1

Cake: Preheat oven to 325 degrees. Trace the bottom of the baking pans onto a piece of parchment and cut out the circle. Use margarine to grease the baking pans; position the parchment circle in the pan and grease the paper.

Separate the eggs into whites and yolks.

Combine egg yolks, water, lemon juice and sugar in the bowl and beat on low to combine, then add the cake meal, potato starch and lemon zest. Beat on medium speed until well incorporated.

Beat the egg whites and salt in a separate, clean bowl on high speed until stiff peaks form. Gently fold in the egg yolk mixture, then pour into prepared pans. Bake about 15 minutes, rotating the pans half way through the cooking time.

For the lemon cream: Combine the eggs, yolks and sugar in a double boiler set over a pan of barely boiling water. Whisk in the lemon zest and juice. Cook about 25 minutes, whisking occasionally, so the mixture becomes thick. Be patient, don't stir too much.

Remove the bowl from the heat and whisk in a tablespoon of the margarine at a time. Cool for 10 minutes, then cover with plastic wrap and refrigerate at least 4 hours or overnight.

To assemble: Unwrap the cakes and stack, adding a little lemon cream between each layer, leaving enough lemon cream to add to the Cool Whip to frost the cake at the end. When the layers are done, add some Cool Whip to the remaining lemon cream until it looks like enough to frost the cake. Frost and refrigerate.


You'll also love

Review this recipe

Lemon Raspberry Cheesecake Shaker Lemon Meringue Bread Pudding