sketch of Bob above the Lemon Cake recipe.


LEMON CAKE

1 3/4 c. cake flour
1 T. baking powder
1 t. salt
1/2 c. white sugar
1/2 c. vegetable oil
yolks from 6 extra large eggs or 8 small
3/4 c. water
1 T. lemon zest
6 egg whites
1/2 t. cream of tartar
3/4 c. white sugar
1 c. heavy whipping cream
2 1/2 c. lemon pie filling
8 slices lemon, seeded

Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt and 1/2 c. sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer on medium til smooth. In a small bowl, beat egg whites and cream of tartar til soft peaks form. Gradually add 3/4 c. sugar and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn into an ungreased (10 inch) tube pan. Bake at 350° for 60 minutes or until a toothpick inserted in the center comes out clean (carefully check around 50 minutes). Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

FILLING:
Beat cream to stiff peaks. Fold in lemon filling. Chill til stiff.

TO ASSEMBLE:
Slice cake horizontally (away from you) into 3 equal layers. Fill layers with 1/3 c. of filling. Spread remaining filling on top layer. Decorate with lemon slices.


Lemon Cake recipe is published in our June, 2003 Menu Minder.