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Lemon Fluff Cake

SUBMITTED BY: Carol PHOTO BY: Brandi Conway

"A lovely moist cake."
RECIPE RATING:
The reviewer gave this recipe 28 stars. This recipe average a 4.3 star rating.
Read Reviews (24)
Original recipe yield 2 - 8 inch round cake layers

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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 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 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 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 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2008 by fighead
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 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 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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2007 by KYALALA
Excellent! I prepared this as a stack of mini-Bundt cakes. Like most other reviewers I thought... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by CHRISPYK
This is a really good cake, I served to my family and they all loved it. I followed the... MORE

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