Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This is an old recipe and it is a lemon cake with lemon jelly filling and lemon orange frosting.

Gallery

Recipe Summary

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
12
Yield:
4 - 9 inch cake pans
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.

    Advertisement
  • Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.

  • In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

  • Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.

  • To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.

  • To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Nutrition Facts

771 calories; protein 8.5g; carbohydrates 151.3g; fat 17.8g; cholesterol 273.4mg; sodium 205.1mg. Full Nutrition
Advertisement

Reviews (3)

Most helpful critical review

Rating: 2 stars
03/24/2003
I decided not to pay attention to the reviews and go ahead and make this cake. Big mistake this was absoultely terrible. I had a lot of lemons and I wanted to get rid of them this was not the way I should have done it the taste was an absolute waste of my lemons. Read More
(8)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
03/24/2003
I decided not to pay attention to the reviews and go ahead and make this cake. Big mistake this was absoultely terrible. I had a lot of lemons and I wanted to get rid of them this was not the way I should have done it the taste was an absolute waste of my lemons. Read More
(8)
Rating: 3 stars
03/24/2003
I found this cake to be a pain in the tooth. Very sweet and not easy to transport to another place. But still something you should try if you like old fashion recipes. Read More
(5)
Rating: 1 stars
06/14/2003
The efforts put into making this cake are not worth the results. Read More
(4)
Advertisement
Rating: 4 stars
02/10/2021
I LOVE THIS!!! Read More