LEMON LAYERED CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 eggs, separated
Lemon zest and ¼ cup lemon juice from 1 large lemon, divided
2½ cups milk
1 cup flour
1 pkg. (small) Jell-O Lemon flavored Instant Pudding
1¼ cups powdered ssugar
½ cup butter, melted and cooled
1½ cups thawed Cool Whip Whipped Topping
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Directions: |
Directions:1. Pre-heat oven to 325º F.
2. Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
3. Reserving 1 teaspoon lemon zest for later use, mix remaining zest with lemon juice and milk
until, blended.
4. Combine flour and dry pudding mix and set aside.
5. Beat egg yolks and powdered sugar in a large bowl, with mixer until thickened and pale yellow
in color.
6. Add butter and beat for 2 minutes.
7. Gradually add flour/pudding mixture, alternating with milk mixture. Mix well after each addition.
8. Whisk in egg whites.
9. Spray an 8-inch square baking pan with cooking spray.
10. Pour cake mix into pan. ( Pan will be full!)
11. Bake 50-55 minutes or until center in almost set and top is golden brown.
12. Cool completely.
13. Spread Cool Whip over top of cake just before serving; sprinnkle with reserved lemon zest. |
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Number Of
Servings: |
Number Of
Servings:10 + |
Preparation
Time: |
Preparation
Time:20 min. prep. 2 hours baking + cooling |
Personal
Notes: |
Personal
Notes: GOOD!
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