Paulas Lemon Cake With 7 Minute Frosting Recipes

PAULA'S LEMON CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
• To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
• To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
• To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

WACKY LEMON CAKE WITH 7-MINUTE LEMON FROSTING

Steps:

• Preheat oven to 350°.
• Make cake - sift dry ingredients together in 8 x 8 pan and make 3 holes.
• Pour vinegar in first hole, vegetable oil in second hole, and almond extract in third hole.
• Pour cold lemon juice and water over everything.
• Mix all ingredients thoroughly (do not beat).
• Bake in same 8 x 8 pan that ingredients were mixed in for 35 minutes or until center is firm.
• Cool completely.
• Make frosting - combine sugar, water, cream of tartar and salt in saucepan.
• Bring to boil, stirring until sugar dissolves.
• While beating constantly, very slowly add sugar syrup to egg white in mixing bowl.
• Continue beating until stiff peaks form (about 7 minutes).
• Beat in extracts.
• Smooth frosting over cooled wacky lemon cake.
• Enjoy!