Lemon Torte with Lively Lemon Filling

Leslie Ziegen

1 pkg. Duncan Hines white cake mix
4 egg whites
1 cup water
1/4 cup vegetable oil
1/4 tsp. baking soda
1 small box instant vanilla pudding
whipped topping or Cool Whip (optional)

My Sister's Lively Lemon Filling

Grated rind of 2 lemons
1 cup sugar
2 tsp. flour
1/2 cup lemon juice
1/2 cup cold water
4 egg yolks, slightly beaten
2 tsp. butter

Filling Directions

Mix the lemon rind, sugar and flour. Add lemon juice, egg yolks, water, butter. Cook (a double boiler is best) on medium heat until thick and bubbly, stirring constantly. Cool. Stir into whipped whipping cream or Cool Whip and use it as a filling for cakes.

Cake Directions

Combine cake mix, pudding, egg whites, water, oil and soda. Beat on low for 1 minute. Beat on medium for 4 minutes. Pour into 2 greased and sugared 9” round cake pans and bake at 350°F for 25 to 30 minutes. Cool in pan 10 minutes and remove from pan to finish cooling. Split layers and fill. I like to spread the whipped cream or Cool Whip between each layer, spoon lemon filling on top. I then use the remaining filling to fold into the whipped cream or Cool Whip and frost the cake. Use a few wooden skewers if necessary to keep the layers from sliding.

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