Lemon Fluff Cake

Lemon Fluff Cake

47

"A lovely and moist lemon-flavored cake is what you'll get from this easy cake recipe."

Ingredients

{{adjustedServings}} servings 310 cals
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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.
  2. Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.
  3. Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
  4. Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.
  5. Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.
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Reviews

47
  1. 54 Ratings

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This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with ...

Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I did 1 3/4 all purpose flour, 1/4 corn starch. Also didn't have shortening, so I used butter instead....

thanks for the great recipe! it's wonderful. however, i would liek to suggest some additions to this recipe. can try adding some lemon zest and fresh lemon juice in place of the lemon extract fo...