Alamo Lemon Jelly Cake
- 3 cups all-purpose flour*, sifted
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon lemon extract
- 1 1/2 cups milk
- 3/4 cup unsalted butter, soft
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 6 eggs, separated
Lemon Jelly Filling
- Grated rind of 1 lemon, no white bitter pith
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup lemon juice (approximately 2 large lemons)
- 2 large eggs, slightly beaten
- 1 large egg white
- 1 tablespoon butter
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F. Grease 3 small or 2 large layer cake pans; set aside.
- Sift flour, baking powder and salt, sift three times. Set aside.
- Combine milk and lemon extract. Set aside.
- In a bowl large enough to hold all ingredients, cream butter; gradually add sugar and continue to cream until light and fluffy.
- Beat in egg yolks.
- Add flour alternately with milk.
- In a separate bowl, beat egg whites until stiff, but not dry, and gently fold into batter.
- Pour in cake pans. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool in pans while making filling.
- To prepare Lemon Jelly, combine sugar and lemon juice in a small saucepan. Add eggs and egg white and quickly and vigorously whisk together.
- Place on medium heat and continuously whisk the mixture until it boils and consequently thickens. Remove from heat and stir in butter until melted and incorporated completely. Let cool.
- Place cake plate or serving platter on top of first cake pan and turn over to release cake onto the plate. Gently turn out second and third cake layers onto a cloth kitchen towel.
- Spread Lemon Jelly between layers and on top of cake.
This recipe was originally published in the 1940 edition of Aunt Cora's Vintage Cookbook.