|
Cake
Layer Directions
1. PREHEAT oven to 350° F. Grease
and flour 2 (8-inch) round cake pans.
2. COMBINE flour, SPLENDAŽ Sugar
Blend for Baking, baking powder and salt in a
mixing bowl. Cut butter into flour mixture with a
fork or a pastry blender until crumbly.
3. STIR together eggs, milk, lemon extract
and lemon rind in a mixing bowl; add 1/3 of the
egg mixture to flour mixture. Beat at low speed
until blended. Beat at medium speed for 30
seconds or until batter is smooth, stopping to
scrape down sides of the bowl. Repeat procedure 2
times. Spoon batter into prepared pans.
4. BAKE for 25 to 30 minutes or until a
toothpick inserted in center comes out clean. Cool
in pans on a wire rack 10 minutes; remove layers
and cool on a wire rack.
Lemon
Filling Directions
1. COMBINE SPLENDAŽ Sugar Blend
for Baking, cornstarch and water. Cook over
medium heat, whisking constantly, until mixture
thickens. Gradually add about one-fourth of hot
custard mixture into yolks, whisking until blended;
return to remaining hot mixture. Cook, whisking
constantly, until mixture comes to a boil; boil 1
minute, whisking constantly. Remove from heat and
stir in butter, lemon rind and lemon juice. Place
plastic wrap on the surface. Set aside to cool.
Whipped
Cream Frosting
Directions
1. BEAT whipping cream until foamy;
gradually add SPLENDAŽ Sugar Blend for Baking,
lemon rind and lemon extract, beating until soft
peaks form.
To
Assemble Cake
1. SPREAD lemon filling
between cake
layers. Spread whipped cream frosting
on top and sides of cake.
| 
