general-robert-e-lee-cake-i

General Robert E. Lee Cake I

3 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
Carol
Recipe by  Carol

“This is an old recipe and it is a lemon cake with lemon jelly filling and lemon orange frosting.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 - 9 inch cake pans

Directions

  1. Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
  2. Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
  3. In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
  5. To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
  6. To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Share It

Reviews (3)

Rate This Recipe
ZBALES
8

ZBALES

I decided not to pay attention to the reviews and go ahead and make this cake. Big mistake this was absoultely terrible. I had a lot of lemons and I wanted to get rid of them this was not the way I should have done it the taste was an absolute waste of my lemons.

Helen
5

Helen

I found this cake to be a pain in the tooth. Very sweet and not easy to transport to another place. But still something you should try if you like old fashion recipes.

CAROL BRADY
4

CAROL BRADY

The efforts put into making this cake are not worth the results.

More Reviews

Similar Recipes

Lemon Gold Cake
(38)

Lemon Gold Cake

Blue Ribbon White Cake
(22)

Blue Ribbon White Cake

Burnt Sugar Cake II
(23)

Burnt Sugar Cake II

Banana Cake I
(16)

Banana Cake I

Lemon Sponge Cake I
(16)

Lemon Sponge Cake I

Caramel Cake II
(12)

Caramel Cake II

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 771 cal
  • 39%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 151.3 g
  • 49%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 291 mg
  • 97%
  • Sodium
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Burnt Sugar Cake II

>

next recipe:

Blue Ribbon White Cake