Alamo Lemon Jelly Cake
Keys: Citrus
Yield: 1
Ingredients:
1/2 cup butter, or margarine
2 cup sugar
6 x eggs,
3 cup sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp lemon extract
1 1/2 cup milk
Method:
Preheat oven to 375 degrees. Grease and flour three 8-inch cake pans.
Work butter, in mixing bowl until soft, then add sugar gradually and
continue working mixture until it is smooth and creamy. Separate egg
yolks from whites, beating yolks one at a time into creamed mixture.
Beat hard after each addition.
Sift flour, baking powder and salt together several times. Stir lemon
extract into milk and mix liquid alternately with dry ingredients into
creamed mixture. Beat egg whites until they hold a point and fold into
batter until whites are blended in. Pour into cake pans and bake for 35
minutes or until cake pulls away from sides of pans.. Remove from pans
and let cool. Spread a thin coating of lemon filing between each layer
and over the top.
.
.*Angelique*
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