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- 3/4 cup butter
- 6 egg yolks or 3 whole eggs
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 2/3 cups sugar
- 1 cup milk
- 2 teaspoons finely shredded lemon or lime peel
- 1 teaspoon finely shredded orange peel
- 2 tablespoons lemon or lime juice
- 2 tablespoons orange juice
- 1 recipe Lemony Whipped Cream Frosting
1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.
2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.
3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.
4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.
Yield: 3-1/2 cups
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant vanilla pudding
- 1 tablespoon shredded lemon peel
1. In large chilled bowl beat whipping cream, powdered sugar, and instant vanilla pudding on medium-high until stiff peaks form. Fold in lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.
- Servings Per Recipe 12,
- cal. (kcal) 499,
- Fat, total (g) 29,
- chol. (mg) 192,
- sat. fat (g) 18,
- carb. (g) 55,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 32,
- pro. (g) 4,
- vit. A (IU) 1069,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 303,
- Potassium (mg) 114,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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