Ingredients
- 2/3 c. butter
- 1 1/3 c. sugar
- 1 tsp vanilla
- 1 tsp grated lemon rind
- 1/4 c. lemon juice
- 5 x Large eggs separated
- 2/3 c. heavy cream whipped
- 1 x angel food cake or possibly chiffon cake
scroll for more
Frozen Lemon Cake
Servings: 12
Directions
- 1. Thoroughly cream butter and sugar. Add in vanilla, lemon rind, and lemon juice. Mix well. Add in egg yolks, one at a time. Beat well after each addition. Mix in stiffly beaten egg whites and whipped cream.
- 2. Line a 13" by 9-1/2" by 2" baking pan with waxed paper.
- 3. Cut cake in 16 slices. Arrange 8 slices on the bottom of the baking pan, spread half of filling over these. Place remaining 8 slices on top, finish off with remaining filling. Freeze immediately.
scroll for more
