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Lemon cake

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Ingredients/Components

sugar - 3 c
eggs - 6 item
vanilla - 1 tsp
salt - 1/4 tsp
butter - 2 Tbsp
cornstarch - 5 Tbsp
boiling water
whipping cream - 1/2 pt
butter do not substitute margarine - 1/2 lb
well beaten eggs - 2 item
grated rind of 2 lemons
lemon juice or 1/2 c - 1/2 c
bleached cake flour - 3 c
Gradually add sugar, beating until sugar is dissolved

How to make lemon cake:

Cream butter. Gradually add sugar, beating until sugar is dissolved. Add eggs, one at a time, beating after each addition. Add vanilla and flour. Add cream last.

Divide batter evenly into four 9-inch cake pans which have been greased and floured. Bake at 350° for 20 to 25 minutes or until cake springs back when lightly pressed in the center.

A Variation: Cake may be baked in a loaf pan at 350° for 1 1/2 hours.Filling:1 1/2 c. sugar1 1/2 c. boiling water5 Tbsp. cornstarch2 well beaten eggs1/4 tsp. salt2 Tbsp. butter1/2 c. lemon juice or 1/2 c. bottled lemon juice grated rind of 2 lemons Combine sugar, water, cornstarch, egg yolks, salt, butter and lemon rind. Cook in double boiler over hot water until thick, smooth and transparent. Add the lemon juice. Cook five minutes longer. This makes enough filling to spread between layers and cover sides and top. This cake can be frozen. Slice cake before freezing and wrap completely with plastic wrap.

Recipe categories: Desserts, Cakes, < 60 mins.

Rating:

Average rating: 3, total votes: 7

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