Lemon Fluff Cake43 Reviews
“A lovely moist cake.” - by Carol
Original recipe yields 2 - 8 inch round cake layers
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.
- Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.
- Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
- 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.
- 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.
Amount Per Serving (10 total)
- 310 cal
- 11 g
- 48.9 g
Based on a 2,000 calorie diet
Reviews (43)Rate This Recipe
"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 for a ni..." See morece lemony taste. :)"
"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 unsalt..." See moreed butter. Oh, and I used skim milk. : ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice, confectioners sugar, and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme, I just threw about a cup of ricotta (part skim), tbsp lemon juice, lemon rind from one lemon, 1 tbsp half and half, and maybe 2 tbsp sugar? because you can throw it all in the blender, you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite!"
"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. I us..." See moreed the zest and juice of two lemons instad of the extract (although possibly didn't need that much zest). Only had skim milk on hand, which worked fine. I iced it with a lemon icing and topped with strawberries. Yum!"
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