Lemon Queen Cake
Yield
2 flat cakesPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 3 | cups |
sugar
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
water
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 9 | each |
egg whites
|
*
|
| 2 | cups |
coconut
flaked |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| Lemon butter frosting | |||
| 6 | tablespoons |
butter
or margarine, softened |
|
| 3 | cups |
powdered sugar
divided |
|
| ¼ | cup |
milk
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| Lemon filling | |||
| 1 ½ | cups |
sugar
|
|
| ⅓ | cup |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
water
|
|
| ½ | cup |
lemon juice
|
|
| 9 | each |
egg yolks
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
water
|
|
| 1.1 | l |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 9 | each |
egg whites
|
*
|
| 473 | ml |
coconut
flaked |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| Lemon butter frosting | |||
| 9E+1 | ml |
butter
or margarine, softened |
|
| 7.1E+2 | ml |
powdered sugar
divided |
|
| 59 | ml |
milk
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| Lemon filling | |||
| 355 | ml |
sugar
|
|
| 79 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
water
|
|
| 118 | ml |
lemon juice
|
|
| 9 | each |
egg yolks
beaten |
*
|
Directions
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy.
Gradually add sugar, beating 5 to 7 minutes.
Combine milk and water.
Combine flour, baking powder, and salt; add to creamed mixture alt ernately with milk mixture, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into batter.
Pour batter into 4 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides.
Press coconut mixture into frosting on sides of cake.
1 (4-layer) cake.
Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until cup reamy.
Add 1 cup powdered sugar, beating until blended; gradually add milk, be ating until blended after each addition.
Beat in lemon rind and vanilla.
Gradually beat in remaining sugar until blended; beat to spreading consistency.
Yi eld: about 3 cups.
Lemon Filling: Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice.
Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks, mix well. Stir into remaining hot mixture.
Cook, stirring constantly, 1 minute or until mixture thickens and boils Make Two Sheet Cakes.
