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Lemon Queen Cake Recipe

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This recipe for Lemon Queen Cake, by , is from The Olson Family Cookbook , 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!

Contributor:  
Contributor:  
Grandma Olson

Category:
Category:

Ingredients:  
Ingredients:  
Cake ingredients:
3/4 butter or margarine, softened
1 1/2 granulated sugar
2 1/4 sifted cake flour
1 tbsp baking powder
3/4 tsp salt
1/2 cup milk
1/2 cup water
1 tsp vanilla extract
1/2 tsp almond extract
4 egg whites

Lemon filling ingredients:
3/4 granulated sugar
4 tbsp cornstarch
1/4 salt
1 1/4 cups water
1/4 cup lemon juice
4 egg yolks

Seven minute frosting ingredients:
3/4 granulated sugar
1/2 tsp cream of tartar
3 tbsp light corn syrup
2 tbsp cold water
1 egg white
1 tsp vanilla

Directions:
Directions:
For cake:
Preheat oven to 350. Grease two 9 inch round cake pans. Line bottoms with waxed paper. Beat butter until smooth. Gradually add sugar. Cream until light and fluffy. Combine flour, baking powder and salt. Combine milk and water. Alternately add flour mixture and milk mixture to batter, beginning and ending with flour mixture. Beat well after each addition. Add vanilla and almond extracts. Beat egg white until stiff peaks form. Fold into batter. Pour into prepared pans. Bake 20-30 minutes or until top springs back when gently pressed. Cool in pans 10 minutes before inverting onto a rack to cool completely.
For lemon filling:
Mix sugar, cornstarch and salt on top of a double boiler. Slowly stir in the water and lemon juice. Cool about 15 minutes, stirring constantly, until the mixture thickens. Beat egg yolks. Blend about 1 cup of the hot mixture into the egg yolks to heat. Stir yolks into saucepan. Cook, stirring constantly until mixture becomes very thick, about 5 minutes. Cool and chill.
For the frosting:
Combine frosting ingredients in a heat proof medium bowl. Place over boiling water and beat for 5-7 minutes. Remove bowl from heat and continue to beat until frosting reaches spreading consistency.
To assemble:
Place one layer on a serving platter. Spread with half the lemon filling. Top with second layer. Combine remaining lemon filling with 1 cup seven minute frosting. Spread on top of cake. Frost sides with seven minute frosting.
Place one layer on a serving platter

Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
In memory of Edla Olson.
"CH..CH means nothing unless UR in it!"

 

 

 

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