Lemon Fluff Cake Recipe
Add a photo
1 of 3 Photos

Lemon Fluff Cake

By: Carol  
"A lovely moist cake."

Rating: This weblink has been rated 40 times with an average star rating of 4.3 Read Reviews (35)

Rate/Review | 754 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 2 - 8 inch round cake layers
 

Ingredients

  • 2 cups cake flour
  • 1 1/4 cups white sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 egg whites
  • 1 cup milk
  • 1 teaspoon lemon extract
  • 1/2 cup shortening

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.
  2. Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.
  3. Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
  4. Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.
  5. Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 310 | Total Fat: 11g | Cholesterol: 2mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2008 by Runnincook 
This was really, really good. The texture was fabulous - light bust very moist. I subtituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2006 by Rachel 
thanks for the great recipe! it's wonderful. however, i would liek to suggest some additions... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2007 by SAWOODWARD 
Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by Nadia 
Reallly, really good! I cut this recipe in 1/2 to make 1 cake. Tastes like a fluffy, lemony... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2003 by CHARIS1 
Great, subtle lemon flavor. For true lemon lovers, add a little lemon extract to the frosting. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2007 by blondiecakes 
these are fabulously light & moist! i think you could sub almost any extract for the lemon and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2005 by SAPROPER 
Wonderful cake! Easy to put together and perfect lemon flavor. *******1/9 I had to review... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by Maria 
I took the other reviews into consideration and made this with the juice and zest of one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2007 by KANGHARUE 
Very light and very delicious. A friend of mine tried it and wanted the recipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by Kristen 
This is a wonderful, dense, moist cake. I used lime juice and zest instead of the lemon. I... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?