Robert E Lee Cake

How to Make

• For the Filling

• Step 1: In medium bowl, combine melted butter (slightly cooled), sugar, egg yolks, and lemon zest.

• Step 2: Whisk until smooth.

• Step 3: Pour into a double-boiler and set over pan of simmering water.

• Step 4: Stirring every few minutes, cook 30-45 minutes, until mixture thickens and is smooth.

• Step 5: Remove from heat, let cool slightly, and pour into heat-resistant bowl.

• Step 6: Cover with plastic wrap and let sit in fridge 2 hours minimum. Overnight is better

• Step 7: The next day,

• For the Cake

• Step 8: Butter and flour 2 - 9 inch cake pans and set aside.

• Step 9: Preheat the oven to 325 degrees F.

• Step 10: In medium bowl, whisk together flour, baking powder, and salt.

• Step 11: In large bowl, beat egg yolk using an electric hand-mixer until frothy, about 2 minutes.

• Step 12: Add in sugar in three parts, beating until eggs become pale and smooth.

• Step 13: Stir in lemon juice and zest.

• Step 14: In a separate large bowl, using clean beaters, beat the egg whites and cream of tartar on high until egg whites are stiff.

• Step 15: Pour half of the flour mixture into the egg yolk mixture and fold in.

• Step 16: Then pour in half the egg white mixture and fold again very gently; you don’t want to deflate the egg whites.

• Step 17: Repeat with remaining flour-egg white mixtures until all ingredients are combined.

• Step 18: Pour batter evenly into prepared cake pans and bake 22-30 minutes, until toothpick inserted in cake comes out clean.

• Step 19: Remove cakes from oven and let sit five minutes to cool.

• Step 20: Then release cakes from pans and set on wire rack to cool completely.

• Icing

• Step 21: In large bowl beat the butter for 2-3 minutes using an electric mixer.

• Step 22: Pour in juice, zest, and 2 cups sifted powdered sugar and beat on medium-high until combined. Continue adding sugar until the icing is thick and spreadable.

• Decoration

• Step 23: Slice the cakes in half horizontally, creating 4 layers. Spread the filling thickly over the middle two layers and cover cake with thin coat of frosting (this is called the crumb coat).

• Step 24: Place the cake in freezer for an hour until crumb coat is set.

• Step 25: Then remove and finish icing cake.

• Step 26: You can cut some thin slices of lemons and oranges for decorating the top.