I PLAN TO TACKLE THIS BEAUTY THIS SATURDAY TO SERVE AT MY SONS SECOND BIRTHDAY PARTY. I LOVE LEMON. AND I AM PREGNANT, SO I WILL INDULGE IN WHAT I LOVE.Ingredients:
3/4 cup butter
6 egg yolks or 3 whole eggs
2 2/3 cups flour
2 t baking powder
1/2 t salt
1/4 t baking soda
1 2/3 cups white sugar
1 cup milk
2 t lemon or lime zest
1 t orange zest
2 T lemon or lime juice
2 T orange juice
1 batch of "Lemony Whipped Cream"*
Preparation:
1. Let butter and eggs stand at room temperature for about 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9 x 2-inch round baking pans.
2. In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
3. In separate bowl beat butter, adding sugar gradually until creamed. Add yolks one at a time. Add flour mixture and milk alternately. Stir in peels and juices. Spread batter into pans.
4. Bake 20-25 minutes. Cool 10 minutes.
5. Spread Whipped Cream between both layers and all over the outside of the cake.
Serve immediately or keep refrigerated.
*Lemony Whipped Cream
In a large chilled bowl beat 2 cups whipping cream, 2 T powdered sugar, and 1 T instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 T lemon zest. If made ahead, chill 24 hours; stir before spreading. Makes 3 1/2 cups.
1. Let butter and eggs stand at room temperature for about 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9 x 2-inch round baking pans.
2. In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
3. In separate bowl beat butter, adding sugar gradually until creamed. Add yolks one at a time. Add flour mixture and milk alternately. Stir in peels and juices. Spread batter into pans.
4. Bake 20-25 minutes. Cool 10 minutes.
5. Spread Whipped Cream between both layers and all over the outside of the cake.
Serve immediately or keep refrigerated.
*Lemony Whipped Cream
In a large chilled bowl beat 2 cups whipping cream, 2 T powdered sugar, and 1 T instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 T lemon zest. If made ahead, chill 24 hours; stir before spreading. Makes 3 1/2 cups.
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