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California Lemon Cake




Source of Recipe


the web


List of Ingredients




1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk



Recipe



Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.

1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.

For the filling:

2 tablespoons cornstarch
3/4 cup granulated sugar
1/2 cup water
2 large egg yolks
zest from one small lemon
1/4 cup lemon juice (fresh squeezed or battled from concentrate)
1 tablespoon butter

Combine the cornstarch and sugar in a medium saucepan. Stir in the water. Add the egg yolks, zest, and lemon juice. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.

For the topping:

Prepare to whip one cup heavy whipping cream with three tablespoons sugar and 1/2 teaspoon vanilla.

In a cup, mix 1/2 teaspoon unflavored gelatin powder with one tablespoon cold water. Heat it in the microwave for 6 to 8 seconds, and then stir again. Repeat. If the granules are not dissolved, repeat a third time.

In a bowl, whip the whipping cream and granulated sugar. While the gelatin is still hot, drizzle it into the whipped cream as you are whipping—do not turn the mixer off. (If the gelatin cools, it will solidify. If it is not mixed as it hits the whipping cream, droplets will solidify in your frosting.)

Add the vanilla. Continue beating until the frosting forms stiff peaks. Frost your cake. The frosting should keep its form for two days or more if refrigerated.

To assemble:

1. With a long-bladed, serrated knife, split the cake horizontally.
2. Spread the lemon filling on the bottom half of the cake. Place the top half on the filling.
3. Frost the cake.

Since the filling includes eggs and the frosting includes milk, this cake should be refrigerated.