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Lemon Cream Cake

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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!

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Rate this recipe 4.3/5 (7 Votes)

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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