“An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting.” - by Tonya
Ingredients
Adjust Servings
Original recipe yields 1 - 6 layer 8 inch cake
Directions
- Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
- For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
- Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).
Nutrition
Amount Per Serving (12 total)
- Calories
- 319 cal
- 16%
- Fat
- 8.7 g
- 13%
- Carbs
- 60.3 g
- 19%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"This is a really good cake. I made it for my parents in law, with Meyer lemons from their tree, and they loved it so much that they saved the leftover lemon filling to use in some future dessert. It..." See more is worth the time and effort. It received rave reviews!"
EEFOLSOM
"This recipe was a huge hit! The cake is moist and recieved rave reviews from everyone. It is time consuming, but well worth it. I used only two pans and cut each one in half to make four layers. T..." See morehe frosting for me was more like 15 minute frosting as it took that long to get to peaks. But once again, it was very worth it. Thanks so much for this wonderful recipe!"
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