Classic White Cake With Lemon Nut Filling
- 1 /2 cup vegetable oil
- 1 /2 cup butter
- 2 cups sugar
- 1 teaspoon vanilla
- 1 /2 teaspoon pure lemon
- 3 cups cake flour, sifted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1 /2 cups milk
- 6 egg whites
- LEMON NUT FILLING:
- 1 /2 cup sugar
- 1 tablespoon flour
- 1 /4 teaspoon salt
- 4 egg yolks, beaten
- 1 /2 cup light cream
- 1 tablespoon butter
- 1 teaspoon lemon juice or flavoring
- 1 /2 teaspoon lemon rind, grated
- 1 /2 cup nuts, chopped
- Cream oil, butter, and sugar until light and fluffy.
- Beat in flavoring.
- Sift dry ingredients together and add alternately with milk to first part, beating well after each addition, adding flour last.
- Beat egg whites until stiff and fold into the batter.
- Pour into 3 9" layer cake pans.
- Bake at 350.
- Fill with lemon nut filling
- For the filling: combine sugar, flour, salt,egg yolks, and cream.
- Coo in double boiler until thick, stirring constantly.
- Remove from heat and stir int he butter.
- Cool.
- Add the lemon and nuts.
- Chill and spread between layers.
Recipe by Amish 365 at https://www.amish365.com/5-amazing-amish-white-cake-recipes/
3.5.3226