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Lemon Layer Cake




Source of Recipe


Houston Junior League Cookbook


List of Ingredients




INGREDIENTS FOR CAKE:

1/2 cup butter
1/2 cup shortening
2 cups sugar
4 eggs, separated
3 cups sifted flour
2 heaping teaspoons baking powder
1 scant cup milk
Juice and grated rind of 1 lemon

INGREDIENTS FOR LEMON GLAZE ICING:

1 egg, beaten
Juice and grated rind of 1 lemon
1 cup sugar
3 tablespoons water

Recipe



Heat oven to 350 degrees. Grease and flour three 9-inch cake pans. Cream butter, shortening and sugar. Beat egg yolks thoroughly, and add to creamed mixture. Sift flour and baking powder together; add to creamed mixture alternately with milk. Add lemon juice and rind. Fold in stiffly beaten egg whites. Divide batter evenly into 3 cake pans. Bake in preheated oven for 30-35 minutes, or until cake tests done. Remove from oven, invert onto wire racks, remove pans, and let cool. Frost with Lemon Glaze Icing.

TO PREPARE LEMON GLAZE ICING:

Combine all ingredients and boil to jelly-like consistency. Let cool slightly. Beat well. (Recipe may be doubled if thicker glaze on cake is desired.) Makes enough icing for layers and top of 3-layer cake.

SERVES: 10 - 12