Perennial Pan Lemon Cake
- 2 cups cake flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 package (3 oz.) lemon gelatin
- 3/4 cup milk
- 2/3 cup vegetable oil
- 2 tablespoons lemon flavoring
- 3 eggs, separated
- Bake Easy™ Non-Stick Spray
Preheat oven to 325°F. Spray pan with vegetable pan spray.
In large bowl, combine flour, 1 cup sugar, baking powder and gelatin. Add milk, oil and lemon flavoring; mix well. Beat in egg yolks, one at a time. Beat egg whites until stiff, but not dry, adding remaining 1/4 cup of sugar. Fold egg whites into batter. Turn into prepared pan.
Bake 45-50 minutes or until cake springs back lightly to the touch. Cool 15 minutes in pan. Remove from pan and cool completely.
Decorating Tip: Dust with confectioners’ sugar or dust with confectioners’ sugar and fill petals with yellow piping gel, raspberry or strawberry preserves, or a thick confectioners’ sugar glaze. Center of flower can be enhanced with brown piping gel, chocolate jimmies or yellow sugar.
Makes 10-12 servings.