General Robert E Lee Orange Lemon Cake Recipes

LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING

Lemon Cake with Lemon Filling and Lemon Orange Frosting image

This is an old recipe and it is a lemon cake with lemon jelly filling and lemon orange frosting.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 19

Ingredients

2 cups sifted all-purpose flour
½ teaspoon cream of tartar
1 ½ teaspoons baking powder
8 eggs
2 cups white sugar
1 ½ tablespoons grated lemon zest
⅛ teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
4 lemons, juiced
½ cup butter
¼ cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
4 tablespoons orange juice
1 ½ tablespoons grated lemon zest
3 tablespoons grated orange zest

Steps:

Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 151.3 g, Cholesterol 273.4 mg, Fat 17.8 g, Fiber 2.8 g, Protein 8.5 g, SaturatedFat 9.3 g, Sodium 205.1 mg, Sugar 129 g

GENERAL ROBERT E. LEE ORANGE-LEMON CAKE

General Robert E. Lee Orange-Lemon Cake image

This is served at the Beaumont Inn in Harrodsburg, Kentucky. I found in Southern Living. I am not much of a baker but I thought those of you who are might want to give this a try. It sounds wonderful.

Provided by TXOLDHAM

Categories Dessert

Time 50m

Yield 1 4-layer cake

Number Of Ingredients 17

Ingredients

2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
9 eggs, separated
2 cups sugar
1/2 cup vegetable oil
1 lemon, juice and zest of, grated
1 pinch salt
1/2 cup butter, softened
3 egg yolks
2 (16 ounce) packages powdered sugar, sifted
4 oranges, rind of, grated
2 lemons, rind of, grated
2 tablespoons lemon juice
4 -5 tablespoons orange juice
orange slice
fresh mint leaves

Steps:

Combine first 3 ingredients and sift 6 times; set aside.
Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored. Reduce speed to medium and gradually add in vegetable oil. Add flour mixture and mix until well blended. Stir in lemon rind and juice.
Beat egg whites (at room temperature)and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper-lined and greased 8-inch round cakepans.
Bake at 325 for 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans. Pull off wax paper and cool layers completely on wire racks.
Spread Orange-Lemon Frosting between layers and on top and sides of cake. Store in refrigerator until serving time. Garnish with orange slices and fresh mint leaves if desired.
Orange-Lemon Frosting:.
Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.

Nutrition Facts : Calories 8709, Fat 261.4, SaturatedFat 91.3, Cholesterol 2713.9, Sodium 2022.1, Carbohydrate 1537.9, Fiber 5.1, Sugar 1299.4, Protein 88

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