Sunday, December 5, 2010

Level 4 Cake

A while ago I was asked to recreate a lemon cake recipe that had been lost for about 40 years.  All I had to go on was the description of a cake my friend’s grandmother used to make when she was very young!  After researching old recipes and more experimenting than I care to admit; in other words my family didn’t want to see a lemon cake for many months, the final result is a moist simply yummy lemon cake.  BUT, with all that we have to do during the holiday season, feel free to use a box lemon cake.  Add the juice of ½ lemon per box (reduce the water amount by how much lemon juice you have) and ¼ cup Philadelphia Pineapple Cream Cheese (reduce the oil by ½ cup) per box.
I always make this a large four layer cake, so I double the cake recipe or use 2 box cake mixes. You certainly can make a two layer cake if you don’t have too many to feed!
Yellow Lemon Cake Ingredients:
·         2 cups sifted cake flour
·         3/4 teaspoon baking soda
·         1/2 teaspoon salt
·         1/3 cup shortening
·         1/3 cup butter
·         1 cup sugar
·         3 eggs, separated
·         1 1/2 teaspoons vanilla
·         1/2 teaspoon lemon extract
·         ½ teaspoon lemon rind finely grated
·         1/2 cup buttermilk
·         2 tablespoons distilled white vinegar
1.      Sift flour, baking soda and salt together.
2.      In mixing bowl, cream butter and shortening; add sugar gradually, creaming until light and fluffy. Add egg yolks; beat until very light. Add vanilla and lemon extract; blend well.
3.      Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture. Beat until batter is smooth. Fold in stiffly beaten egg whites.
4.      Pour buttermilk cake batter into greased 7 x 10 x 2-inch baking pan or 2 8-inch layer cake pans.
5.      Bake single at 350°. 35 to 45 minutes; layers at 375°. 25 to 30 minutes.
Cranberry Filling Ingredients:
1.      1 (8 ounce) package Philadelphia cream Cheese
2.      ¾ cup powdered sugar
3.      ¾ cup cranberry sauce (Naturally I make my own, see earlier post)
1.      Mix all ingredients well
2.      Spread 1/3 of mixture on top of layer one
3.      Repeat for layers 2 and 3
4.      Top with layer four
5.      Cover and refrigerate for a minimum of 4 hours or up to 24 before frosting
6.      Frost cake with simple whipped white frosting
7.      Pipe frosting around the top of the cake to create a place for cranberry sauce
8.      Spread about ¾ cup cranberry sauce on top of cake
Frosting Ingredients:
1.      1 (8 ounce) package Philadelphia Cream Cheese softened
2.      ½ cup butter softened
3.      About 10-12 ounces marshmallow fluff
4.      About 6 cups powdered sugar
1.      Cream the butter and cream cheese until smooth and fluffy
2.      Add the marshmallow fluff and mix well
3.      Add about 4 cups powdered sugar and mix well; keep adding additional sugar until you get the desired consistency.


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  2. Beautiful cake. I love the pink color in the layers. It's always wonderful when you hit on the perfect mix of ingredients after tinkering for so long. ;)