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Catholic Recipe: Nun's Lemon Layer Cake

    INGREDIENTS

  • 1/2 cup butter
  • 1 1/4 cups sifted fine granulated sugar
  • 3 eggs, separated (two egg yolks, 3 egg whites used)
  • 2 cups cake flour, sifted
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 2 3/4 Tbsp. lemon juice
  • lemon filling
  • Seven Minute frosting (or frosting of choice)
  • Details

  • Yield: 1 two layer cake
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

For all patronesses who were nuns and especially for great foundresses we also suggest this delicious cake dessert. For it you will need:

DIRECTIONS

Cream butter until lemon-colored and light. Gradually add sugar, and cream until smooth. Add 2 well-beaten egg yolks, one at a time, beating briskly after each addition. Sift twice and mix cake flour with baking soda and salt. Add to this creamed mixture alternately with cold milk and unstrained lemon juice. Fold in 3 stiffly beaten egg whites. Pour the batter into two buttered and floured layer cake pans and bake in a moderate oven for about 30 minutes. Turn the layers out to cool on a cake rack. Put them together later with lemon filling.

A lemon filling mix and a frosting mix are suggested here to save space. Actually we prefer a homemade lemon filling and the seven-minute frosting for this cake. However, any frosting may be used.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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