Lemon Sunshine Cake Recipe

Name: Lemon Sunshine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 egg yolks; 1/2 c. sugar; 2 Tbsp. cold water; 1/2 tsp. vanilla; 1/2 tsp. lemon extract; 1 1/4 c. sifted cake flour; 8 egg whites; 1/2 tsp. cream of tartar; 1/2 tsp. salt; 1 c. sugar

Servings: persons

1
Beat egg yolks, sugar, water, vanilla and lemon extract until very thick, at least 5 minutes.
2
Stir in cake flour.
3
In separate bowl, beat egg whites, cream of tartar and salt until foamy. Slowly add 1 cup sugar, beating until thick, glossy peaks form. Gradually fold yolk mixture into egg whites.
4
Bake in ungreased tube pan at 325u00b0 for 55 to 60 minutes.
5
Invert pan to cool. Remove from pan.
6
Slice into 3 layers.
7
Spread lemon filling between layers.
8
Dust with powdered sugar on top.

1197

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 8 egg yolks, 1/2 c. sugar, 2 Tbsp. cold water, 1/2 tsp. vanilla, and more.

Yes, Lemon Sunshine Cake 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.

Lemon Sunshine Cake

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