White Cake with Lemon Filling

White Cake with Lemon Filling

33

"A lovely spring cake. Great as a garden party or birthday cake."
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Ingredients

servings 345 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 377 mg
  • 15%

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 375 degrees F (190 degrees C). Grease two 9 inch round cake layer pans.
  2. Place 2 cups of the flour, 1 1/2 cups sugar, the shortening, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites remaining milk and 1 teaspoon of the vanilla and beat for 2 more minutes. Pour batter into the prepared pans.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Let cakes cool then spread Lemon Filling between the layers and frost with Boiled Icing.
  4. To Make Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice, and the remaining egg. Cook until mixture has thickened. Remove from heat ant let cool completely before folding in the whipped cream. Spread between cooled cake layers.

Reviews

33
  1. 39 Ratings

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Most helpful positive review

scrumptious! particularly if one avoids questionable substitutions...

Most helpful critical review

I made this cake for my son's birthday. I used Splenda rather than white sugar so the layers did not rise very high. Although he loved the cake, I thought it had too much orange which overpowere...

scrumptious! particularly if one avoids questionable substitutions...

I needed a recipe for white cake so I used this one without the lemon filling (I hate lemon filling) and it came out great. I made it with strawberries and whipped cream icing and I added an ex...

I made this cake for my moms birthday, and it came out wonderfully!!! Very easy to make, very moist, and very light!!! perfect for summer!!! i used heavy whipping cream for a frosting which fi...

I made this cake for my son's birthday. I used Splenda rather than white sugar so the layers did not rise very high. Although he loved the cake, I thought it had too much orange which overpowere...

I really loved this cake. I gave it four stars because despite liberally greasing the cake pans it stuck to the bottom making have to make two batters for one occasion. I used wax paper on the...

The flavor and texture of the cake were excellent. For the filling, I used a little more lemon juice and a little less orange juice, and I threw in some lemon zest, too, because I wanted a more...

This cake tasted very good. HOWEVER: 1. It stuck even to wax paper! 2. The batter was a weird consistancy and looked curdled. 3. It was terribly crumbly. It did not stay in one peice. 4. It was ...

I'd lost the white cake recipie I used to make my Rhubarb Cake and used this one instead . . . it's great! Cake is light and delicate, top browns nicely. I don't miss my old recipie!

My husband requested a layered cake with filling for his birthday. I found this recipe and it was a big hit with my family.