Lemon Cream Cake
Source of Recipe
List of Ingredients
LEMON CREAM CAKE.
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon
Preheat oven to 350 degrees F (175 degrees
C). In a large bowl, combine flour, baking
powder, salt, and 1/2 cup sugar. Add oil,
egg yolks, water and lemon rind. Beat with
an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add
3/4 cup sugar, and beat until very stiff and
shiny peaks form. Fold 1/3 of the whites
into the batter, then quickly fold in
remaining whites until no streaks remain.
Turn batter into ungreased 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for
60 minutes or until a toothpick inserted in
the center comes out clean. Invert cake and
cool completely in pan. When cool, loosen
edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff
peaks. Fold in lemon filling. Chill until
stiff. To Assemble Cake: Slice cake horizontally
into 3 equal layers. Fill layers with 1/3
cup of filling. Spread remaining filling on
top layer. Decorate with lemon slices.