Alamo Lemon Jelly Cake Recipe – a delicious recipe with butter, sugar, eggs, flour, baking pwdr, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Grease and flour three 8-inch cake pans.
3
Work butter, in mixing bowl till soft, then add in sugar gradually and continue working mix till it is smooth and creamy.
4
Separate egg yolks from whites, beating yolks one at a time into creamed mix.
5
Beat hard after each addition.
6
Sift flour, baking pwdr and salt together several times.
7
Stir lemon extract into lowfat milk and mix liquid alternately with dry ingredients into creamed mix.
8
Beat egg whites till they hold a point and fold into batter till whites are blended in.
9
Pour into cake pans and bake for 35 min or possibly till cake pulls away from sides of pans..
10
Remove from pans and let cold.
11
Spread a thin coating of lemon filing between each layer and over the top.
1751
kcal
Calories
51
g
Fat
275
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 c. butter, or possibly margarine, 2 c. sugar, 6 x Large eggs,, 3 c. sifted all-purpose flour, and more.
Yes, Alamo Lemon Jelly Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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