Lemon Cream Cake
By peridot728
This is one of my favorite cake recipes! The cake's filling has a perfect combination of lemon and sweetness. Give it a try you'll be happy you did!
Ingredients
- FILLING:
- 1 3/4 cups Gold Medal cake flour
- 1 tablespoon Clabber Girl baking powder
- 1 teaspoon Morton salt
- 1/2 cup Domino sugar
- 1/2 cup Wesson vegetable oil
- 6 egg yolks
- 3/4 cup water
- 1 tablespoon McCormick lemon zest
- 6 egg whites
- 1/2 teaspoon McCormick cream of tartar
- 3/4 cup Domino white sugar
- 1 cup Broden heavy whipping cream
- 2 1/2 cups prepared Jell-O lemon flavor instant pudding and pie filling
Details
Servings 12
Adapted from reciperoost.com
Preparation
Step 1
Cake:
Preheat oven to 350°F.
In a large bowl, combine flour, baking powder, salt and sugar. Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny. Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.
Pour batter into un-greased 10-inch tube pan.
Bake at 350°F for 60 minutes or until tests done. Invert cake and cool completely in pan. Remove cake from pan.
Filling:
Beat whipping cream to stiff peaks and fold in lemon filling. Chill until stiff.
Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread rest of filling on top layer.
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