LEMON CREAM CAKE
Ingredients
- 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
- For Filling
- 1 cup heavy whipping cream
- 2 1/2 cups prepared lemon flavor instant pudding and pie filling
How to make it
- 1. For Cake: Preheat oven to 350 degrees.
- 2. In a large bowl, combine flour, baking powder, salt and 1/2 c sugar.
- 3. Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.
- 4. In a small bowl, beat egg whites and cream of tartar until peaks form.
- 5. Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.
- 6. Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.
- 7. Pour batter into ungreased 10" tube pan.
- 8. Bake at 350 degrees for 60 minutes or until tests done.
- 9. Invert cake and cool completely in pan.
- 10. Remove cake from pan.
- 11. For filling: Beat whipping cream to stiff peaks and fold in lemon filling.
- 12. Chill until stiff.
- 13. Slice cake horizontally into 3 equal layers.
- 14. Fill layers with 1/3 cup of filling.
- 15. Spread rest of filling on top layer.
- 16. Decorate with lemon slices
