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Ingredientes
- 1 c. butter
- 2 c. sugar
- 3 c. cake flour, sifted
- 4 large eggs
- 1 c. lowfat milk
- 3 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1 teaspoon vanilla flavoring
- 2 1/4 c. sugar
- 6 heaping T cornstarch
- Dash of salt
- 3 slightly beaten egg yolks
- 2 1/4 c. water
- 9 T lemon juice
- 3 teaspoon grated lemon peel
- 3 T butter
Direcciones
- Cream butter and sugar till light and fluffy. Reduce mixer speed and add in large eggs, one at a time. Sift together dry ingredients and add in to mixer alternately with lowfat milk. Add in vanilla and continue to mix till smooth. Pour into three 8 inch layer pans. Bake 25-30 min at 350 degrees. Turn out onto cooling racks and cool thoroughly before icing with lemon filling.
- Mix sugar, cornstarch and salt; add in egg yolk, water and lemon juice. Cook over low heat till thick, stirring constantly. Remove from heat and add in lemon peel and butter. Cool before spreading between layers and on top of cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 12 servings | |
| Calories 581 | |
| Calories from Fat 162 | 28% |
| Total Fat 18.43g | 23% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 575mg | 24% |
| Potassium 101mg | 3% |
| Total Carbs 100.39g | 27% |
| Dietary Fiber 0.7g | 2% |
| Sugars 72.25g | 48% |
| Protein 5.77g | 9% |
