Sunday, December 6, 2009



1 c. sour cream
1/4 c. milk
2/3 c. butter, softened
1 3/4 c. sugar
2 eggs
1 tsp. lemon extract
2 tsp. fresh lemon juice
2 tsp. grated lemon rind
2 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt


1 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/2 c. water
1/4 c. fresh lemon juice
1 tbsp. butter
2 tsp. grated lemon rind
4 egg yolks


4 egg whites
1/4 tsp. cream of tartar
1/4 tsp. vanilla extract
3/4 c. sugar

Combine sour cream and milk; set aside. Heat oven to 350 degrees. Grease and flour 2 round 9 x 1 1/2 inch cake pans.

Mix butter, sugar, eggs, lemon extract, lemon juice and rind in large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally, for 5 minutes. Sift flour, baking powder and salt together; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into prepared pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool layers 10 minutes; remove from pans and cool completely.

Meanwhile, combine 1 cup sugar, cornstarch and salt in medium size heavy saucepan. Gradually stir in water, lemon juice, butter, and rind. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Beat egg yolks slightly; gradually stir in about 1/4 of hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan and cook 2 to 3 minutes, stirring constantly. Cool.

Beat egg whites, cream of tartar and vanilla until foamy in large mixer bowl. Gradually add 3/4 cup of sugar, beating until stiff peaks form.

TO ASSEMBLE CAKE: Heat oven to 450 degrees. Split each layer in half horizontally to form 4 layers. Place 1 layer on oven-proof serving plate; spread with 1/3 of filling. Repeat with remaining layers and filling. Spread meringue over sides and top of cake. Bake frosted cake for 4 to 5 minutes or until meringue is light golden brown. Store in refrigerator until ready to serve. Yields: 1 cake.

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