White Cake with Lemon Filling

White Cake with Lemon Filling

33

"A lovely spring cake. Great as a garden party or birthday cake."

Ingredients

{{adjustedServings}} servings 345 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease two 9 inch round cake layer pans.
  2. Place 2 cups of the flour, 1 1/2 cups sugar, the shortening, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites remaining milk and 1 teaspoon of the vanilla and beat for 2 more minutes. Pour batter into the prepared pans.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Let cakes cool then spread Lemon Filling between the layers and frost with Boiled Icing.
  4. To Make Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice, and the remaining egg. Cook until mixture has thickened. Remove from heat ant let cool completely before folding in the whipped cream. Spread between cooled cake layers.
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Reviews

33
  1. 39 Ratings

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scrumptious! particularly if one avoids questionable substitutions...

I needed a recipe for white cake so I used this one without the lemon filling (I hate lemon filling) and it came out great. I made it with strawberries and whipped cream icing and I added an ex...

I made this cake for my moms birthday, and it came out wonderfully!!! Very easy to make, very moist, and very light!!! perfect for summer!!! i used heavy whipping cream for a frosting which fi...