Lucious lemon cake
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar |
| ¾ | cup | Butter |
| 8 | Egg yolks | |
| 2½ | cup | Cake flour -- sifted |
| 3 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Grated lemon rind |
| 2 | cups | Confectioner's sugar -- |
| Sifted | ||
| ¼ | cup | Butter -- softened |
| Juice and grated rind of 1 | ||
| Lemon | ||
| 1 | teaspoon | Cream |
Directions
LEMON ICING
Preheat oven to 375~. Sift sugar; beat butter until soft; add sugar gradually to butter. Blend until light and creamy. In separate bowl beat egg yolks until light and lemon-colored; blend into butter mixture.
Resift cake flour with baking powder and salt 3 times; add to butter-sugar mixture in 3 parts alternately with ⅓ of the milk.
Beat batter thoroughly after each addition. Add vanilla, lemon juice and lemon rind; beat 2 minutes. Pour into greased 9-inch layer pans. Bake for 20 minutes. Cool in pan for 10 minutes on wire rack; remove from pans and ice with Lemon Icing. Serves 24.
LEMON ICING: Blend sugar and butter. Add grated rind, lemon juice and cream. Beat well; spread between layers and on top and sides of cake.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Louise W. Mayer, Richmond, VA From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking