From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS FOR CAKE:
INGREDIENTS FOR LEMON GLAZE ICING:
TO PREPARE CAKE:
Heat oven to 350 degrees. Grease and flour three 9-inch cake pans. Cream butter, shortening and sugar. Beat egg yolks thoroughly, and add to creamed mixture. Sift flour and baking powder together; add to creamed mixture alternately with milk. Add lemon juice and rind. Fold in stiffly beaten egg whites. Divide batter evenly into 3 cake pans. Bake in preheated oven for 30-35 minutes, or until cake tests done. Remove from oven, invert onto wire racks, remove pans, and let cool. Frost with Lemon Glaze Icing.
TO PREPARE LEMON GLAZE ICING:
Combine all ingredients and boil to jelly-like consistency. Let cool slightly. Beat well. (Recipe may be doubled if thicker glaze on cake is desired.) Makes enough icing for layers and top of 3-layer cake.
SERVES: 10 - 12
- 1/2 cup butter
- 1/2 cup shortening
- 2 cups sugar
- 4 eggs, separated
- 3 cups sifted flour
- 2 heaping teaspoons baking powder
- 1 scant cup milk
- Juice and grated rind of 1 lemon
INGREDIENTS FOR LEMON GLAZE ICING:
- 1 egg, beaten
- Juice and grated rind of 1 lemon
- 1 cup sugar
- 3 tablespoons water
TO PREPARE CAKE:
Heat oven to 350 degrees. Grease and flour three 9-inch cake pans. Cream butter, shortening and sugar. Beat egg yolks thoroughly, and add to creamed mixture. Sift flour and baking powder together; add to creamed mixture alternately with milk. Add lemon juice and rind. Fold in stiffly beaten egg whites. Divide batter evenly into 3 cake pans. Bake in preheated oven for 30-35 minutes, or until cake tests done. Remove from oven, invert onto wire racks, remove pans, and let cool. Frost with Lemon Glaze Icing.
TO PREPARE LEMON GLAZE ICING:
Combine all ingredients and boil to jelly-like consistency. Let cool slightly. Beat well. (Recipe may be doubled if thicker glaze on cake is desired.) Makes enough icing for layers and top of 3-layer cake.
SERVES: 10 - 12
