Description
A very light and fresh yummy cake!
I made this for a bridal shower and everyone raved. I have been asked so often for the recipe that i decided to post it.
Ingredients
- Cooking Spray
- Cake Flour
- Sugar
- Baking Powder
- Salt
- Canola Oil
- Fresh Lemon Juice
- Lemon Extract
- Water
- Lemon Rind
- Egg Yolks
- Egg Whites
- Cream Of Tartar
- Lemon Curd
- Frosting
- Mint Sprig
- Lemon Wedge
- Fresh Blueberries
Instructions
- Have frosting ready and at the temperature you like to frost with
- Preheat oven to 320f
- Prepare cake pans: coat bottoms of 3 round cake pans with cooking spray
- Do not coat sides of the cake pans
- Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray
- Dust the wax paper bottom of all three pans with 1 table spoon of flour
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife
- Combine 2 cups cake flour, 1 cup sugar, baking powder, and teaspoon salt in a large bowl, stirring with a whisk until well combined
- Combine oil, 1 / 3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk
- Add oil mixture to flour mixture
- Beat with mixer at medium speed until smooth
- Place egg whites in a large bowl
- Beat with mixer at high speed until foamy
- Add cream of tartar
- Beat until soft peaks form
- Gradually add remaining 1 / 4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form
- Gently stir one-fourth of the egg white mixture into flour mixture
- Gently fold in remaining egg white mixture
- Divide cake batter equally among prepared pans, spreading evenly
- Break air pockets by cutting through batter with a knife
- Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched
- Cool in pans for 10 minuets on a wire rack
- Remove from pans
- Remove wax paper from cake layers
- Cool completely on wire racks
- To assemble cake, place 1 cake layer on a plate
- Spread half of the filling over the cake layer
- Top with second cake layer, remaining half of the filling, and third layer
- Spread frosting over top and sides of cake
- Garnish with mint, blueberries, and lemon wedges, if desired
- Store cake loosely in refrigerator for up to three days
- Slice into cake wedges