How to make it

  • Separate the eggs, placing the yolks in one bowl and the whites in another.
  • In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
  • Beat the butter until soft (about 1-2 minutes).
  • Add 3/4 cup of the sugar and beat until light and fluffy, about 2-3 minutes.
  • Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl.
  • Add the vanilla extract and beat until combined.
  • Using a spatula, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
  • In a clean bowl beat the egg whites until foamy.
  • Add the cream of tartar and continue beating until soft peaks form.
  • Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
  • With a spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
  • Divide the batter evenly between the two prepared pans and smooth the tops.
  • Bake for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool the cakes in their pans on a wire rack for 10 minutes. Remove from pans and let cool completely.
  • Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
  • Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
  • Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
  • Add juice and zest to egg mixture and whisk smooth.
  • Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. The bowl should fit on top of saucepan without touching the water.
  • Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
  • Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
  • Pour mixture into a clean bowl, cover with plastic wrap or a piece of parchment placed directly on top of the curd.
  • Refrigerate until thick or up to 2 weeks.
  • Combine sugar, corn syrup and water in a heavy bottomed 2 to 3 quart saucepan.
  • Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242°F on a candy thermometer. Cooking time can take up to ten minutes.
  • Beat egg whites in a medium bowl just until stiff peaks form.
  • Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites.
  • Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form and icing is cool to the touch.
  • Place one layer of cake on a serving platter.
  • Place waxed or parchment paper around the outside edges of the cake to catch the icing that drips.
  • Spread the lemon curd on top of the cake to within 1/2 inch of the edge of the cake.
  • Place second layer, bottom side up, on top of the lemon curd.
  • Cover cake with icing.
  • Top icing with coconut. Be generous!
  • NOTE: Be careful when making the icing. sugar syrup is very hot and will stick to your skin if spilled. If you are concerned, keep a bowl of ice water nearby.

Reviews & Comments 10

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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe love it thanks
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    " It was excellent "
    shepherdrescue ate it and said...
    I think the old cake recipes are the best! Yum!
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  • jennywren 9 years ago
    Sounds divine.Thanks.
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  • knoxcop 9 years ago
    This sounds delicious! Lots of steps, but most surely worth it!--Kn0x--
    Was this review helpful? Yes Flag
    " It was excellent "
    tilgidh ate it and said...
    This cake will go over great in these here parts. A must for the local guest. *5*

    Thank you for sharing!


    Note: Thank you for all of the work that you put in to posting this one.
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    Sounds really delicious Zena...
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    This cake sounds so "5"FORK!!!!! Amazing, and well worth the time and Love that it takes to make it!
    Thank-you so much for sharing.
    ~*~ mjcmcook ~*~
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    " It was excellent "
    kimberry ate it and said...
    Nice Name, Very nice recipe. I have a friend in Vernal, Utah His name is: Robert E. Lee. I emailed this recipe to him. He will get a kick out of that,LOL You got my 5 :)
    Was this review helpful? Yes Flag
    " It was excellent "
    stacyann ate it and said...
    OH yummy...definitely a 5 star!
    Was this review helpful? Yes Flag
    " It was excellent "
    rosemaryblue ate it and said...
    Heavenly, divine, splendid!! What a simply wonderful Cake! It's one of my favorites too! :)
    Was this review helpful? Yes Flag

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