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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 310Original recipe yields 10 servings (2 - 8 inch round cake layers)
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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.
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Reviews
Read all reviews 6274 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.
3/25/2015
I plan on making this, but first I must let people know that often I log on to a recipe I know I would like. However, I pass them over mainly because of the reviews I read that people review onl...
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...