Lemon Cake with Lemon Filling and Lemon Orange Frosting You Have To Try

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Lemon Cake with Lemon Filling and Lemon Orange Frosting

"This is an old recipe and it's far a lemon cake with lemon jelly filling and lemon orange frosting."

Ingredients :

2 cups sifted all-reason flour
half teaspoon cream of tartar
1 1/2 teaspoons baking powder
eight eggs
2 cups white sugar
1 half of tablespoons grated lemon zest
1/8 teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
four lemons, juiced
half of cup butter
1/4 cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
4 tablespoons orange juice
1 half of tablespoons grated lemon zest
3 tablespoons grated orange zest

Instructions :

Prep : 1H	Cook : 12M	Ready in : 2H

Grease and flour 4 9 inch cake pans. Preheat oven to 325 tiers F (one hundred sixty five tiers C). Sift collectively flour, cream of tartar, and baking powder four times. Set apart.
Beat eight egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the two cups sugar, some tablespoons at a time, and maintain beating until combination is clean and faded yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour aggregate till well integrated.
In a massive glass or steel blending bowl, whip the eight egg whites till peaks form. Fold 1/three of the whites into the batter, then speedy fold in final whites till no streaks remain.
Spoon into cake pans and bake for 20 to twenty-five minutes or until cake starts to shrink back from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add half of cup butter and retain cooking, stirring constantly, for 20 minutes or till filling is clean and really thick. Cool, then spread between layers of cooled cake.
To Make Lemon-Orange Frosting: Beat the 1/four cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a bit at a time, and maintain operating till combination is very smooth. Beat in 1 egg yolk and a pair of tablespoons lemon juice. Stir in sufficient orange juice to make a spreadable frosting, then upload grated rind of 1 lemon and a couple of grated orange rinds. Spread on facets and top of cake.

Notes :

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