Hot Milk Cake With Lemon Filling And Boiled White F

Name: Hot Milk Cake With Lemon Filling And Boiled White Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 LAYER CAKE; 4 eggs; 2 cups sugar; 2 cups flour; 1 cup milk; 1/2 cup butter; 1 tablespoon flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract; LEMON FILLING; 1 cup sugar; 4 tablespoons flour; 1 pinch salt; 2 egg yolks; 1 1/2 cups water; 1/4 cup lemon juice; 1 teaspoon grated lemon rind; 1 tablespoon butter; BOILED WHITE FROSTING; 2 cups sugar; 2/3 cup water; 2 egg whites, room temperature; 1 pinch salt; 1/8 teaspoon cream of tartar; 1/2 teaspoon pure vanilla extract

Servings: persons

3 LAYER CAKE
4 eggs
2 cups sugar
2 cups flour
1 cup milk
1/2 cup butter
1 tablespoon flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
LEMON FILLING
1 cup sugar
4 tablespoons flour
1 pinch salt
2 egg yolks
1 1/2 cups water
1/4 cup lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter
BOILED WHITE FROSTING
2 cups sugar
2/3 cup water
2 egg whites, room temperature
1 pinch salt
1/8 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract

1
FOR THE CAKE:.
2
Preheat oven to 350 degrees.
3
Beat eggs thoroughly with electric mixer. Gradually ad sugar. Beat until fluffy. Sift flour 2 times. Add, beating thoroughly. Place Milk and butter in small saucepan and let come to a boil. Add immediately to flour mixture and beat until cool (8-10 minutes). Batter will be quite thin. Sift in remaining 1 tablespoon flour, baking powder and salt. Add floverings. Beat 1 minute more. Pour (about 1 cup batter per pan) into 3 well-greased and floured 9 inch cake pans*. Bake approximately 30 minutes or until tester comes out clean.
4
* I get sneaky here cause I love Kittencal's pan release, #78579.
5
FOR THE FILLING:.
6
Mix dry ingredients. Beat egg yolks with water and juice. Add dry ingredients. Blend well. Cook in double boiler until clear. Remove from heat. Add rind and butter. Spread on layers and stack.
7
FOR FROSTING:.
8
Boil sugar and water until syrup forms thread about 3 inches long when dropped from a spoon, or cook until syrup has reached 238 degrees on candy thermometer. Beat egg whites with salt until stiff. While very hot, pour syrup in fine stream over egg whites. Beat until misture is creamy and reaches spreading consistency. Add cream of tarter and vanilla. Spread on sides and top of cake.

1824

kcal

Calories

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 3 LAYER CAKE, 4 eggs, 2 cups sugar, 2 cups flour, and more.

Yes, Hot Milk Cake With Lemon Filling And Boiled White Frosting 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.

That's it — enjoy your meal!

Hot Milk Cake With Lemon Filling And Boiled White Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions