Ingredients Jump to Instructions ↓

  1. 1/4 c Butter, sftnd

  2. 1/4 c Shortening

  3. 1 1/4 c Sugar, divided

  4. 2 t Lemon peel, gr

  5. 1/2 t Vanilla extract

  6. 2 c Cake flour

  7. 1 T Bkg pwd

  8. 1/4 t Salt

  9. 3/4 c Milk

  10. 6 Egg whites Filling:

  11. 1/2 c Sugar

  12. 1/3 c All-purpose flour

  13. 1 3/4 c Milk

  14. 3 Yolks, lightly beaten

  15. 1/4 c Lemon juice

  16. 1 t Vanilla ext

  17. 1 t Lemon peel, gr

  18. 1 c Heavy cream, whipped In a bowl cream butter, short and 1 c sugar. Add lemon peel and vanilla; mix well. Comb flour, bkg pwd and salt. Grad add to creamed mix alt with milk, mixg well after each addition; set aside. Beat egg whites til soft peaks form. Grad add rem sugar, beatg til stiff peaks form. Fold into the cream mix. Pour into 3 greased and waxed paper lined

  19. 9" round cake pans. Bake at

  20. 350 for 15-20 min or til cake test done. Cool in pans

  21. 10 min before rem to a wire rack. For filling, comb sugar and flour in a saucepan. Grad add milk; cook and stir til thickened and bubbly. Cook and stir

  22. 2 min more. Rem from heat. Grad stir a little of hot fillg into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir

  23. 2 min more. Remove from heat and stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream then spread between each layer and on top of cake. Cover and chill.

Instructions Jump to Ingredients ↑

  1. Source: 'Taste of Home' magazine


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