Lost Lemon Cake

Name: Lost Lemon Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 1 cake, 12 serving(s)
Ingredients: 2 1/4 cups cake flour; 1 1/4 cups sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 egg yolks; 1/2 cup butter, softened; 1 cup milk, divided; 2 egg whites, unbeaten; 1 teaspoon vanilla; 1 cup whipping cream; 1/3 cup confectioners' sugar; 2 tablespoons lemon juice; 1 teaspoon grated lemon rind; 1/2 cup butter or 1/2 cup margarine; 1 lemon, rind of (grated); 2 cups confectioners' sugar; 2 tablespoons lemon juice; 4 -5 tablespoons boiling water

Submitted by Tricia Foley

"This recipe is from "The great Canadian cookbook" -A celebration of great Canadian cooking. This recipe sounds great. I have not tried it yet, but I love lemon desserts. The cake recipe called for "berry sugar" I am not sure what that is so I just posted sugar. :)"

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Ready In:: 1hr 15mins
Ingredients:: 18
Yields:: 1 cake
Serves:: 12

ingredients

CAKE
2 ¹⁄₄ cups cake flour
1 ¹⁄₄ cups sugar
2 teaspoons baking powder
¹⁄₂ teaspoon salt
2 egg yolks
¹⁄₂ cup butter, softened
1 cup milk, divided
2 egg whites, unbeaten
1 teaspoon vanilla
LEMON SATIN FILLING
1 cup whipping cream
¹⁄₃ cup confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
LEMON BUTTER ICING
¹⁄₂ cup butter or 1/2 cup margarine
1 lemon, rind of (grated)
2 cups confectioners' sugar
2 tablespoons lemon juice
4 -5 tablespoons boiling water

directions

CAKE.
Preheat oven to 375 degrees.
Sift cake flour before measuring. Stir with sugar, baking powder and salt.
Add egg yolks, soft butter or margarine and 2/3 cup of milk.
Beat until smooth, about 1 1/2 minutes on medium.
Add egg whites, remaining milk and vanilla. Beat another minute until smooth.
Spread batter into two 8" greased and floured round layer cake pans and bake for about 25-35 minutes or until a toothpick inserted into center comes out clean.
Cool on racks for 10 minutes.
Turn out and cool to room temperature before filling and frosting.
FILLING.
Place all ingredients in a mixing bowl.
beat until thick.
ICING.
Cream butter (or margarine).
Add lemon rind.
Add half of sugar and beat until smooth.
Add remaining sugar and continue beating.
Add lemon juice and enough boiling water to make soft icing.
Beat well.
PREP.
When cake is completely cooled, cut each layer in half with bread knife so that you have 4 layers.
Place first layer on cake plate, spread with 1/3 filling.
Repeat 3 times.
Cover with 4th cake layer.
Frost top and sides with Icing.

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Reviews

The Berry sugar can be found in the section of the store for preserving its a very fine sugar like castor sugar in British recipes

sherry juby

RECIPE SUBMITTED BY

Tricia Foley

Hi I live in Rhode Island. I am a stay at home mom to one son. He is five years old. I am just starting to get into cooking. I really have not done a lot.

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