August 17, 2017
Desserts, Cakes, 8 or 9 Inch,
Layer, Fruit, Lemon, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Summer, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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Preheat oven to 350.
Grease two 8 inch cake pans
Cream butter with 1/2 cup sugar until light and fluffy.
Add egg yolks one at a time.
Blend in milk and vanilla.
Sift flour and baking powder together, and gradually add this to creamed mixture.
Beat for 2 minutes.
Divide batter between pans.
In another bowl beat egg whites and 1 tsp lemon juice until soft peaks form.
Gradually add 1 cup sugar, and beat till stiff peaks form.
Spread meringue over cake batter in pans.
Sprinkle Almonds on one layer.
Bake for 30 minutes.
Mix cornstarch, sugar and milk in a small saucepan, heating over medium heat and stirring constantly.
Bring to a boil.
Stir a little of the hot mixture into the egg yolks, then add egg mixture to the sauce pan.
Cook for 1 minute, stirring.
Remove from heat and add lemon rind and juice.
Frosting: Whip cream and sugar till soft peaks form.
Assemble the cake: place layer without almonds on a serving platter, meringue side down.
Spread with lemon filling.
Place second layer on top, almond side up.
Frost edges of cake with whipped cream.
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