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My review
Lemon Cake with Lemon Filling and Citrus/Coconut Frosting
Barbara
"A luxurious lemony cake with a lemon curd filling, and a coconut citrus frosting. A beautiful cake for Easter."
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Ingredients
1 h 10 m servings 523 calsOriginal recipe yields 14 servings (1 four layer 9 inch cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, and cream of tartar. Set aside.
- In a medium bowl, beat together the 8 egg yolks and 2 cups sugar until thick and pale. Stir in the 2 teaspoons lemon zest and 2 tablespoons lemon juice. In a large glass or metal mixing bowl, beat egg whites and salt until soft peaks form. Fold whites into the egg yolk mixture alternately with the flour mixture. Spread evenly into the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let layers cool in the pan for 15 minutes before inverting onto wire racks to cool completely. Using a long serrated knife, slice the layers in half horizontally.
- To make the filling: In the top of a double boiler, combine the 1 1/3 cup sugar, 4 egg yolks, 2 1/2 teaspoon lemon zest and 1/3 cup lemon juice. Cook over high heat, stirring constantly, until the sugar is dissolved and mixture thickens. Remove from heat, and stir in the butter. Cool to room temperature before filling cake.
- To make the frosting: In a medium bowl, cream the 1/3 cup butter until light and fluffy. Gradually add the confectioners sugar and mix in the orange zest, orange juice, lemon zest and lemon juice. Finally, stir in coconut. Frost the outside of the filled cake.
Nutrition Facts
Per Serving: 523 calories; 12.4 g fat; 99.2 g carbohydrates; 6.4 g protein; 196 mg cholesterol; 161 mg sodium. Full nutrition
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Reviews
Read all reviews 1114 Ratings
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Most helpful positive review
11/18/2007
This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, min...
Most helpful critical review
1/11/2014
I was excited to try this recipe because of the combination of lemon and coconut. Like other reviewers have said, this recipe does take some time. I think the prep time listed in an underestimat...
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11/18/2007
This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, min...
2/10/2010
It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Ver...
2/20/2011
Cake is more like a sponge-cake than I was anticipating, but the lemon curd is AWESOME
6/20/2010
Best cake ever. Enough said. But to elaborate: The recipe is wonderful; the only change I made was to add more zest than was called for in all parts of the cake. I might try to convert this to...
5/27/2017
I have made this twice. First, as written and this time, due to time, I used store cake mix and the rest as written. I only made one batch of frosting, though I could have made more. Either way,...
5/21/2018
It is imperative that you double the lemon curd to make this cake delicious. It's a very good cake but really needs the extra lemon curd filling.
10/26/2015
Fantastic cake! Instead of making the frosting in this recipe, I used the Lemon Cream Cheese Frosting found elsewhere on this site.