Perennial Pan Lemon Cake

March 14, 2021  Online Recipe Guide Avatar



  • 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.


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