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Lemon Cream Cake

Lemon Cream CakeDeliciously light and airy lemon cake with creamy lemon filling. Perfect for special occasions or weekend family get-together. Here is an easy dessert recipe for Lemon Cream Cake.

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup 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 prepared lemon flavor instant pudding and pie filling
powdered sugar for dusting

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking powder, salt and 1/2 c sugar. Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.

In another bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.

Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain. Pour batter into ungreased 10" tube pan.

Bake at 350 degrees for 60 minutes or until toothpick inserted in the center comes out clean. Invert cake on a rack and cool completely in pan. Carefully remove cake from pan.

To make the filling, beat whipping cream to stiff peaks and fold in prepared lemon pudding. Chill until stiff.

Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread rest of filling on top layer. Garnish with lemon slices and dust with powdered sugar on top.

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