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“This is the best cake I have ever had. I fixed it for Thanksgiving last year when I went to a neighbors house for the day. I am going to her house Easter tomorrow and she asked me to make it again. I guess it was a hit. It came from Southern Living Magazine October 2007”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
3 9 inch round cakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
  2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
  3. Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
  6. Lemon Filling.
  7. Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
  8. Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
  9. Yield 1 2/3 cup.
  10. Cream Cheese Frosting.
  11. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.

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