General Robert E. Lee Cake II

General Robert E. Lee Cake II

8

"A luxurious lemony cake with a lemon curd filling, and a coconut citrus frosting. A beautiful cake for Easter."
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Ingredients

1 h 10 m servings 523 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 99.2g
  • 32%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, and cream of tartar. Set aside.
  2. In a medium bowl, beat together the 8 egg yolks and 2 cups sugar until thick and pale. Stir in the 2 teaspoons lemon zest and 2 tablespoons lemon juice. In a large glass or metal mixing bowl, beat egg whites and salt until soft peaks form. Fold whites into the egg yolk mixture alternately with the flour mixture. Spread evenly into the prepared pans.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let layers cool in the pan for 15 minutes before inverting onto wire racks to cool completely. Using a long serrated knife, slice the layers in half horizontally.
  4. To make the filling: In the top of a double boiler, combine the 1 1/3 cup sugar, 4 egg yolks, 2 1/2 teaspoon lemon zest and 1/3 cup lemon juice. Cook over high heat, stirring constantly, until the sugar is dissolved and mixture thickens. Remove from heat, and stir in the butter. Cool to room temperature before filling cake.
  5. To make the frosting: In a medium bowl, cream the 1/3 cup butter until light and fluffy. Gradually add the confectioners sugar and mix in the orange zest, orange juice, lemon zest and lemon juice. Finally, stir in coconut. Frost the outside of the filled cake.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, min...

Most helpful critical review

I was excited to try this recipe because of the combination of lemon and coconut. Like other reviewers have said, this recipe does take some time. I think the prep time listed in an underestimat...

This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, min...

It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Ver...

well, regardless of the name of the cake, I thought it was delicious!

Cake is more like a sponge-cake than I was anticipating, but the lemon curd is AWESOME

Best cake ever. Enough said. But to elaborate: The recipe is wonderful; the only change I made was to add more zest than was called for in all parts of the cake. I might try to convert this to...

I was excited to try this recipe because of the combination of lemon and coconut. Like other reviewers have said, this recipe does take some time. I think the prep time listed in an underestimat...

Delicious cake and icing. Definitely a bit labor intensive. Make sure not to overbeat the egg whites or the cake will fall in the center as it cools. I also had trouble with the lemon curd. I...

For the actual cake: I followed the recipe exactly, except I didn't have lemon zest... I found the cake to be dry and lacking the lemon flavor I was looking for. Why is it so difficult to find a...