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Grandma Woods' Yellow Lemon Cake Recipe

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This recipe for Grandma Woods' Yellow Lemon Cake is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 Duncan Hines yellow cake mix
Lemon Filling:
1 1/2 c. sugar, plus a little more (heaping)
1/2 c. plus 4 tsp. cornstarch
-1/3 c. water
pinch of salt
3 egg yolks
1 tsp. lemon extract
1 T. lemon juice
3 T. butter
Frosting:
1/2 c. (1 cube) butter, room temperature
3 c. powdered sugar, sifted
1 T. lemon juice
flaked coconut
Directions:
Directions:
Cover a large rectangular piece of cardboard with foil to use as cake platter. Prepare cake mix according to package directions in a 9x13 pan. Let cake cool completely. To prepare the filling cook the sugar, cornstarch, water, and salt in a saucepan until it boils for 1 minute. Remove a little bit of the hot cornstarch mixture and whip into beaten egg yolks. Add egg mixture to saucepan and boil 1 minute more. Add lemon extract, lemon juice, and butter, and stir until combined. Chill filling in refrigerator throughly to let thicken. To prepare frosting beat all ingredients except coconut with a hand mixer on high speed. If too stiff, thin frosting with a little more lemon juice. To assemble cut cake in half horizontally (lengthwise). Place bottom cake layer on foil-covered cardboard. Spread lemon filling on top of the bottom cake layer. Place cake top over filling. Spread top and sides of the cake with frosting. Gently press flaked coconut over the entire cake. If not serving right away, cover cake with plastic wrap to keep frosting and coconut moist.
Personal Notes:
Personal Notes:
To make vanilla frosting instead of lemon frosting replace the 1 T. lemon juice for 1 T. canned milk.

 

 

 

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