epicureaders

Victorian Lemon Cake

3 cups cake flour
3/4 teaspoon salt
3 1/2 teaspoons double acting baking powder
Grate: rind of 1 Lemon
into:
1 1/2 cups sugar
cream until light with:
3/4 cup butter
Beat in, one at a time:
3 eggs
Measure:
1/2 cup Lemon Juice
1/2 cup water
2 tablespoons Lemon juice

Add the flour mixture in about 3 parts to the butter mixture, alternately with the liquid . Stir the batter after each addition until smooth. Bake the cake in 2 greased layer pans for about 1/2 hour. When the cake is cool , spread filling between the layers.

Lemon Cream Filling:

Mix in the top of a double boiler
2 1/2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
Gradually stir in :
1/3 cup water of Lemon juice
3 tablespoons lemon juice
1/2 teaspoons grated lemon rind
1 tablespoon butter

Cook about 5 minutes then cook more for 10 minutes without stirring. Then add 3 slightly beaten egg yolks. Return to cook for 2 minutes and let it cool . Spread it on the cake and continue with the frosting.

Source: Julieta Zuniga

Prepared by: Julieta for the December 2000 meeting