Sunshine Update

Karen of sent me the recipe for her wonderful marmalade.  I took the time and some of the lemons and made a batch.  It jelled and tastes wonderful, but not quite as good as hers.


img_1068It did turn out pretty and I would include the recipe, but didn’t ask Karen permission. 


This cake is a combination of different recipes and ideas.  The cake recipe came from Bobbie.  She works at Nana’s in New Boston Texas, where we spent 3 weeks this summer while my Honey went to school.  Her recipe is originally orange, but when she gave it to me she said to change it to lemon with the same amounts of everything.  The lemon filling started out as Ina Garten’s Lemon Curd Tart recipe, but I had egg yolks left over from a couple of other recipes, so used them and changed her origninal.  The frosting is mine and very simple.  I did run low on powdered sugar and although it frosted nicely when it sat at room temp, the frosting started to slide off the cake.  What a mess.  Please change anything you think would work.


Lemon Layer Cake

2 cups sugar

1 cup softened unsalted butter

5 room temperature eggs

2 tbsp grated lemon zest

1/2 cup fresh lemon juice

2 1/2 cups self rising flour

Grease and flour 2 9 inch round cake pans.  Oven out 350.  Cram sugar and butter.  Add eggs one at a time then lemon zest.  Add flour and lemon juice alternately.  Pour into pans and bake 22-25 minutes.  Cool in pans 15 minutes and them remove to cool completely.

As you can see, my layers sunk in the middle.  I have no idea why.  High altitude does strange things to layer cakes.  Thank goodness for the filling.

Lemon Filling

4 room temp lemons

1 1/2 cup sugar

1 stick butter

6 egg yolks or 4 whole large eggs

1/8 tsp salt

Remove zest from all the lemons (I used a micro plane, so if you use a zester, combine with sugar in food processor until finely minced) and combine with sugar.  Juice all the lemons.  Cream butter and sugar mixture, then add eggs one at a time.  Then add lemon juice and salt.  Pour mixture into sauce pan and cook over medium heat until thickened.  Remove from heat and cool.


1/2 stick softened unsalted butter

2 tbsp lemon zest

1/2 cup fresh lemon juice

1 bag or 2 lbs powdered sugar


Used filling between layers and then frost.  If my layers hadn’t sunk, I would have split them and had four layers.  Oh, well, next time.  May look rather sloppy, but it sure tasted good.



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2 Responses to “Sunshine Update”

  1. Shoy Nelson Says:

    I am going to make this today. I’m going to make the filling first so it can chill in the fridge and set up as much as possible. I’ll let you know how it comes out. Hope it tastes as good as yours did.
    love ya

  2. justgrams Says:

    Hope it came out alright for you. Wyonella had the same sinking in the middle thing I did. But her family loved it too

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