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Recipe by Nitra Ladies Auxiliary

Lemon Cream Layer Cake

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Parve Parve
Medium Medium
12 Servings
Allergens

A special, scrumptious layer cake with lemon cream – perfect for a special occasion.

Ingredients

Light Cake

  • 1 teaspoon vanilla sugar

  • 1/4 cup oil

  • 1/4 cup orange juice

Dark Cake

Lemon Cream

  • 3/4 pound margarine

  • 1 and 1/2 cups confectioners sugar

  • 2 tablespoons vanilla sugar

  • 3 egg yolks

  • juice of 1 and 1/2 lemons

Directions

Prepare the Light Cake

1.

Beat egg whites, gradually adding sugar and beating until stiff. Reduce speed, then add yolks. 

2.

Sift together dry ingredients. Add to eggs, alternating with oil and juice. 

3.

Pour into two lined 16- by 12-inch cookie sheets. Bake at 350 degrees Fahrenheit for 20 minutes.

Prepare the Dark Cake

1.

Proceed as with light cake. Pour into one cookie sheet and bake as directed above.

Prepare the Lemon Cream

1.

Cream margarine with sugars until light and fluffy. Add yolks, mixing well. Add lemon juice and beat for five minutes. 

2.

Divide cream into three parts.

Assemble

1.

Spread one part lemon cream over one light cake. Invert dark cake over cream.

2.

Spread second part of cream over dark cake and invert second light cake over cream.

3.

Top with remaining cream.

4.

Cut into four logs. Cut each log to half-inch slices.

Credits

Photography and Styling by Tamara Friedman

Lemon Cream Layer Cake

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Shaina Fischer
Shaina Fischer
1 year ago

Thanks for this great recipe! Are the raw egg yolks edible or have a possibility of salmonella?