Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Frostings Fillings And Glazes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
***LEMON-BUTTER FROSTING***
6 tablespoons butter or margarine -- softened
3 cups sifted powdered sugar -- divided
1/4 cup milk
2 teaspoons lemon rind -- grated
1 teaspoon vanilla extract
***LEMON FILLING***
1 1/2 cups sugar
1/3 cup corn starch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks -- beaten
Beat butter and shortening at medium speed with an electric mixer
about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7
minutes. Combine milk and water. Combine flour, baking powder, and
salt; add to creamed mixture alternately with milk mixture, beginning
and ending with flour mixture. Beat at low speed just until blended
after each addition. Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into
batter. Pour batter into 4 greased and floured 9-inch round
cakepans. Bake at 350°F for 20 to 25 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 on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread
Lemon-Butter Frosting on sides. Press coconut mixture into frosting
on sides of cake.
Yield: 1 (4-layer) cake
Lemon-Butter Frosting:
Beat butter at medium speed of an electric mixer until creamy. Add 1
cup powdered sugar, beating until blended; gradually add milk,
beating until blended after each addition. Beat in lemon rind and
vanilla. Gradually beat in remaining sugar until blended; beat to
spreading consistency.
Yield: about 3 cups
Lemon Filling:
Combine first 3 ingredients in a heavy saucepan; gradually stir in
water and lemon juice. Bring to a boil over medium heat, stirring
constantly, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks; stir into
remaining hot mixture. Cook, stirring constantly, 1 minute or until
mixture thickens and boils. Remove from heat; chill.
Yield: about 4 cups
Make Two Sheet Cakes:
The cake batter may be baked in two greased and floured 13x9-inch
pans at 350°F for 30 to 35 minutes or until a wooden pick inserted in
center comes out clean. One recipe of lemon-butter frosting or
chocolate glaze will top both cakes. For the lattice design, you'll
need two recipes of lemon-butter frosting
Variation with chocolate frosting:
For a variation on the classic lemon cake, substitute this recipe for
the lemon frosting. This makes enough glaze for the four-layer cake
or the two 13x9-inch cakes.
1 package semisweet chocolate chips (16 oz)
1 cup whipping cream
1/2 cup butter, softened
Combine chocolate and whipping cream in a large glass bowl.
Microwave at medium-high (50% power) 3 1/2 minutes. Remove and whisk
or stir until chocolate melts and mixture is blended, 1 to 2 minutes.
If chocolate isn't melted, microwave again at 50% power 30 to 60
seconds; stir briskly. Whisk or stir in butter.
Set aside 10 to 15 minutes or until mixture has cooled to a spreading
consistency.
