The best delicious Lemon Snow Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Snow Cake recipe today!
Hello my friends, this Lemon Snow Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Snow Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Snow Cake.
What Makes This Lemon Snow Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Snow Cake.
Ready to make this Lemon Snow Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Stephen Ceideburg
–CAKE–
2 1/4 c Sifted cake flour
1 1/2 c Granulated sugar
1 tb Baking powder
3/4 ts Salt
2/3 c Vegetable shortening
1 c Milk, divided
3/4 ts Almond extract
3/4 ts Lemon extract
3/4 ts Vanilla
3 Eggs
FILLING
3/4 c Powdered sugar
1/2 c Butter-flavored shortening
2 tb Evaporated milk
1 ts Butter flavoring
1/4 ts Almond extract
1/4 ts Lemon extract
1/4 ts Vanilla
1/2 c Marshmallow creme
TOPPING
3/4 c Granulated sugar
2 tb Plus 1 1/2 teaspoons
-cornstarch
1/8 ts Salt
3/4 c Water
2 Egg yolks, lightly beaten
3 tb Fresh lemon juice
1 ts Grated lemon zest
1 tb Buffer-flavored shortening
1/2 ts Lemon extract
1/2 ts White vinegar
1 1/2 c Flaked sweetened coconut
1 Candy lemon drops, optional
-decoration
Oregon State Fair Americana Cake Winner Florence Neavoll, Salem
To make cake: Preheat oven to 350 degrees. Grease and flour
13-by-9-by-2-inch pan.
Sift cake flour with granulated sugar, baking powder and salt 3 times.
Place in large bowl. Add shortening, 1/2 cup of the milk, almond extract,
lemon extract and vanilla. Beat at medium speed of electric mixer 2
minutes. Add remaining 1/2 cup milk and eggs. Beat 2 minutes. Pour into
pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes before removing from pan. Place upside- down on
cooling rack. Cool completely. Split cake in half through the middle to
make two thin layers.
To make filling: Combine powdered sugar, shortening, evaporated milk,
butter flavoring, almond extract, lemon extract and vanilla in medium bowl.
Beat at high speed 5 minutes. Add marshmallow creme. Beat until
well-blended.
To make topping: Combine granulated sugar, cornstarch, salt, water, egg
yolks and lemon juice in small saucepan. Cook and stir on medium heat until
mixture comes to a boil and is thickened and clear. Remove from heat. Add
lemon zest, shortening, lemon extract and vinegar. Blend well. Refrigerate
until chilled.
To assemble: Reserve 1/2 cup filling. Spread remaining filling on bottom
cake layer. Cover with top cake layer. Spread reserved 1/2 cup filling very
thinly over top and sides of cake. Spread topping over filling. Sprinkle
with coconut, pressing coconut lightly against sides. Refrigerate 30
minutes or longer.
Decorate with candy lemon drops, if desired. Refrigerate leftovers.
From the Oregonian’s FOODday, 1/12/93.
Yields
6 Servings
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