Lemon Cake with Lemon Filling and Lemon Orange Frosting Best Family Recipes

Wednesday, May 14, 2014

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Lemon Cake with Lemon Filling and Lemon Orange Frosting

"This is an antique recipe and it's far a lemon cake with lemon jelly filling and lemon orange frosting."

Ingredients :

2 cups sifted all-reason flour
half of teaspoon cream of tartar
1 1/2 teaspoons baking powder
8 eggs
2 cups white sugar
1 half tablespoons grated lemon zest
1/8 teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
4 lemons, juiced
1/2 cup butter
1/4 cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
four tablespoons orange juice
1 half of tablespoons grated lemon zest
three tablespoons grated orange zest

Instructions :

Prep : 1H	Cook : 12M	Ready in : 2H

Grease and flour 4 9 inch cake pans. Preheat oven to 325 degrees F (a hundred sixty five tiers C). Sift collectively flour, cream of tartar, and baking powder four instances. Set aside.
Beat 8 egg yolks with a rotary or electric powered beater till very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and preserve beating until combination is clean and pale yellow. Stir in 1 grated lemon rind and juice of one lemon. Quickly fold within the flour aggregate till properly incorporated.
In a massive glass or steel blending bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in ultimate whites till no streaks remain.
Spoon into cake pans and bake for 20 to 25 minutes or until cake starts to shrink back from aspects of pans. Loosen edges with a knife and flip out on cake racks to chill while you put together 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 four lemons. Cook over boiling water, stirring continuously, until sugar dissolves. Add half cup butter and retain cooking, stirring constantly, for 20 minutes or until filling is easy and really thick. Cool, then unfold among layers of cooled cake.
To Make Lemon-Orange Frosting: Beat the 1/four cup butter till it has the advent of thick cream, stir in 6 cups confectioners sugar, a little at a time, and retain working till mixture is very clean. Beat in 1 egg yolk and a pair of tablespoons lemon juice. Stir in sufficient orange juice to make a spreadable frosting, then upload grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and pinnacle of cake.

Notes :

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