Lemon Cream Cake

Course : Cakes
Serves: 8
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5 large eggs -- separated
1 Cup sugar
1/8 teaspoon salt
1/4 teaspoon grated lemon rind
2 teaspoons lemon juice
1 teaspoon lemon extract
1/2 cup all-purpose flour
1 cup milk
1 can condensed cheddar cheese soup -- (11 oz.)
1/3 cup cornstarch
3 tablespoons dark rum
1/2 teaspoon vanilla extract
3 large egg yolks -- lightly beaten
1 Cup confectioners sugar
1 medium lemon slices -- (for garnish)

Preparation / Directions:

1. To prepare for cake, grease two 8-inch cake pans, line with waxed paper, grease and flour bottom and sides, then shake to remove excess flour. 2. Beat egg yolks, 1/3 cup sugar, salt, lemon rind, juice and extract until thick and lemon-colored; stir in flour. 3. Beat egg whites in a separate bowl until soft peaks form; gently fold egg whites into flour mixture. 4. Pour mixture into prepared pans; bake in preheated 400 F. oven 15 minutes. 5. Remove from pans, remove waxed paper and cool. 6. To make filling: a. In a saucepan, blend milk, soup, 1/2 cup sugar, cornstarch, rum and vanilla until smooth. b. Cook over low heat, stirring until thickened. c. Remove from heat; pour 1 cup hot liquid into beaten egg yolks, stirring constantly. d. Stir egg mixture into soup mixture; cook over low heat, stirring until thickened. e. Cover with waxed paper; cool to room temperature. 7. Cut each cake layer horizontally in half; spread 1/2 filling between each layer. 8. Stack layers; sprinkle top with confectioner's sugar and garnish with lemon slice

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