Lotsa Lemon Cake

Makes 12
Prep 10 m
Bake 25 m
Prep plus 30 minutes



  1. 1 of 8 Preheat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking pan. Line bottom with waxed paper; grease paper. Flour the inside of the pan and paper; tap out excess flour.
  2. 2 of 8 Begin to melt the butter in a large, heavy saucepan over medium heat. When the butter is about half melted, remove the saucepan from the heat. Add the lemon zest; stir until the butter is completely melted.
  3. 3 of 8 Stir sugar, lemon juice and salt into butter mixture in saucepan. Stir in eggs.
  4. 4 of 8 Add the baking powder and baking soda in pinches, breaking up any lumps with fingers; stir to thoroughly combine. When the mixture is foaming slightly, stir in the flour just until well blended. Stir in the milk until smooth.
  5. 5 of 8 Pour the batter into the prepared pan; spread evenly and smooth the top.
  6. 6 of 8 Bake in 350 degree F oven for 25 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  7. 7 of 8 Cool cake in pan on wire rack for 15 minutes. Invert cake onto rack; remove waxed paper. Cool cake completely.
  8. 8 of 8 When cake is completely cooled, cut crosswise into 3 equal pieces.

To prepare Filling:

  1. 1 of 2 Thinly slice about 1 cup of strawberries. Cut remaining berries in half. Beat together heavy cream, 10X sugar and vanilla in small bowl until soft peaks form.
  2. 2 of 2 Spread about 3/4 cup of whipped cream over the top of one of the cake layers. Top with a layer of 1/3 cup strawberry slices. Garnish with mint leaves. Makes 12 servings.
Nutrition Information for Lotsa Lemon Cake
Servings Per Recipe: 12
Per Serving: 35 g carb., 199 mg sodium, 4 g pro., 333 kcal cal., 98 mg chol., 20 g Fat, total
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Printed from FamilyCircle.com 07/17/2019