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Melba: Lemon cake recipe might be close enough

Melba: Lemon cake recipe might be close enough
BY MELBA LOVELACE Published: March 7, 2012



DEAR MELBA: Someone requested a recipe for lemon cake that was served at O'Mealey's Cafeteria. Here is the closest recipe I've found, except it doesn't have the cream icing O'Mealey's had. I was also in love with their Chess pie. I hope someone can share that recipe.


2½ cups cake flour

4 teaspoons baking powder

1 teaspoon salt

1¾ cups sugar

6 eggs, separated

1 cup milk

2 teaspoons vanilla

12 tablespoons butter, softened

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Line bottoms with parchment paper, if desired.

In large bowl of electric mixer, combine flour, baking powder, salt and sugar. Beat at medium speed until well mixed.

In large bowl, combine egg whites, (reserve yolks), milk and vanilla. Mix well. Measure out 1/2-cup egg-white mixture and set aside.

Cut butter into flour mixture. Add egg white mixture (except the 1/2-cup reserved) to mixer and beat on medium speed about 2 minutes. Add reserved 1/2-cup egg whites and continue beating 30 seconds. Scrape bottom and sides of bowl and beat 20 seconds.

Spread in prepared pans and bake 23 minutes. Remove from oven and cool. Cut each layer in half horizontally, making 4 layers.

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