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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This cake is lemony, light and luscious. Ingredients:
1 3/4 cups cake flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 cup white sugar |
1/2 cup vegetable oil |
6 egg yolks |
3/4 cup water |
1 tablespoon lemon zest |
6 egg whites |
1/2 teaspoon cream of tartar |
3/4 cup white sugar |
1 cup heavy whipping cream |
2 1/2 cups lemon pie filling |
8 slices lemon |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
4. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
5. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
6. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
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