Lemon Queen Cake

* Exported from MasterCook *

Lemon Queen Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Frostings Fillings And Glazes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
***LEMON-BUTTER FROSTING***
6 tablespoons butter or margarine -- softened
3 cups sifted powdered sugar -- divided
1/4 cup milk
2 teaspoons lemon rind -- grated
1 teaspoon vanilla extract
***LEMON FILLING***
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks -- beaten

Beat butter and shortening at medium speed with an electric mixer about 2 minut
es or until creamy. Gradually add sugar, beating 5 to 7 minutes. Combine milk
and water. Combine flour, baking powder, and salt; add to creamed mixture alt
ernately with milk mixture, beginning and ending with flour mixture. Beat at l
ow speed just until blended after each addition. Stir in flavorings.

Beat egg whites at high speed until stiff peaks form; fold into batter. Pour b
atter into 4 greased and floured 9-inch round cakepans. Bake at 350ø
for 20 to
25 minutes or until a wooden pick inserted in center comes out clean. Cool in
pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Combine coconut and lemon juice, tossing gently.

Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Fro
sting on sides. Press coconut mixture into frosting on sides of cake. Yield:
1 (4-layer) cake.

Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until c
reamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, be
ating until blended after each addition. Beat in lemon rind and vanilla. Grad
ually beat in remaining sugar until blended; beat to spreading consistency. Yi
eld: about 3 cups.

Lemon Filling: Combine first 3 ingredients in a heavy saucepan; gradually stir
in water and lemon juice. Bring to a boil over medium heat, stirring constantl
y, 2 to 3 minutes.

Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mi
xture. Cook, stirring constantly, 1 minute or until mixture thickens and boils
. Remove from heat; chill. Yield: about 4 cups.

Make Two Sheet Cakes: The cake batter may be baked in two greased and floured 1
3- x 9-inch pans at 350ø for 30 to 35 minutes or until a wooden pick
inserted in
center comes out clean. One recipe of lemon-butter frosting or chocolate glaz
e will top both cakes. For the lattice design, you'll need two recipes of lemo
n-butter frosting

For a variation on the classic lemon cake, substitute this recipe for the lemon
frosting. This makes enough glaze for the four-layer cake or the two 13- x 9-
inch cakes.

1 (16-ounce) package semisweet chocolate chips 1 cup whipping cream 1/2 cup but
ter, softened

Combine chocolate and whipping cream in a large glass bowl. Microwave at Mediu
m-High (50% power) 3 1/2 minutes. Remove and whisk or stir until chocolate mel
ts and mixture is blended, 1 to 2 minutes. If chocolate isn't melted, microwav
e again at 50% power 30 to 60 seconds; stir briskly. Whisk or stir in butter.
Set aside 10 to 15 minutes or until mixture has cooled to a spreading consiste
ncy.



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