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My review
Lemon Fluff Cake
Carol
"A lovely and moist lemon-flavored cake is what you'll get from this easy cake recipe."
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Ingredients
servings 310 calsOriginal recipe yields 10 servings (2 - 8 inch round cake layers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.
- Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.
- Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
- Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.
- Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.
Nutrition Facts
Per Serving: 310 calories; 11 g fat; 48.9 g carbohydrates; 4.2 g protein; 2 mg cholesterol; 348 mg sodium. Full nutrition
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Reviews
Read all reviews 6173 Ratings
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Most helpful positive review
4/26/2008
This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with ...
Most helpful critical review
9/28/2010
i have this cake in the oven at the moment so i will be back when it's done to update. i did make some modifications as follows: i didn't have cake flour so i subbed 1 3/4 c all purpose flour +...
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4/26/2008
This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with ...
10/23/2007
Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I did 1 3/4 all purpose flour, 1/4 corn starch. Also didn't have shortening, so I used butter instead....
6/10/2006
thanks for the great recipe! it's wonderful. however, i would liek to suggest some additions to this recipe. can try adding some lemon zest and fresh lemon juice in place of the lemon extract fo...
2/6/2007
these are fabulously light & moist! i think you could sub almost any extract for the lemon and have fantastic results...vanilla, almond, they'd all be just as good if you don't happen to like le...
2/24/2003
Reallly, really good! I cut this recipe in 1/2 to make 1 cake. Tastes like a fluffy, lemony marshmellow. Delicious!
8/23/2000
Great, subtle lemon flavor. For true lemon lovers, add a little lemon extract to the frosting.
9/28/2010
i have this cake in the oven at the moment so i will be back when it's done to update. i did make some modifications as follows: i didn't have cake flour so i subbed 1 3/4 c all purpose flour +...
9/13/2010
So good! It had the perfect amount of sweetness and just the right amount of lemon flavor. I filled the layers with blackberry jam and topped it with lemon cream. It almost tasted like a brun...
9/27/2009
This had to be the moistest cake I have ever had!!! I made this for my Dads birthday and everyone was raving about how moist it was and how wonderful it tasted. I added a little more lemon and t...