Lemon Fluff Cake

Lemon Fluff Cake

45 Reviews 3 Pics
Carol
Recipe by  Carol

“A lovely moist cake.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 8 inch round cake layers

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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 (45)

Rate This Recipe
Rachel
24

Rachel

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 nice lemony taste. :)

SAWOODWARD
23

SAWOODWARD

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 used 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!

Runnincook
21

Runnincook

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 unsalted 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!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 310 cal
  • 15%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 48.9 g
  • 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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