Post by The Big PINK One♥ on Aug 17, 2009 22:56:49 GMT -5
{From Yahoo! Food}
1. 2 1/2 cups sifted cake flour
2. 1 cup SPLENDA(R) Sugar Blend for Baking
3. 2 1/2 teaspoons baking powder
4. 1/2 teaspoon salt
5. 1/2 cup butter, softened
6. 3 large eggs, lightly beaten
7. 1 cup milk
8. 1/4 teaspoon lemon extract
9. 1 teaspoon lemon rind
10. 2/3 cup SPLENDA(R) Sugar Blend for Baking
11. 2 1/2 tablespoons cornstarch
12. 1 cup water
13. 2 egg yolks, lightly beaten
14. 2 tablespoons butter
15. 2 tablespoons lemon rind
16. 1/4 cup freshly squeezed lemon juice
17. 1 1/4 cups whipping cream
18. 2 tablespoons SPLENDA(R) Sugar Blend for Baking
19. 1 teaspoon lemon rind
20. 1/4 teaspoon lemon extract
Nutrition Info
Per Serving
* Calories: 348 kcal
* Carbohydrates: 41 g
* Dietary Fiber: 0 g
* Fat: 16 g
* Protein: 4 g
* Sugars: 23 g
Per Serving
* Calories: 348 kcal
* Carbohydrates: 41 g
* Dietary Fiber: 0 g
* Fat: 16 g
* Protein: 4 g
* Sugars: 23 g
2. Cooking Directions
1. Cake Layer Directions: preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans.
2. Combine flour, SPLENDA(R) Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
3. Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
4. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.
5. Lemon Filling Directions: combine SPLENDA(R) Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
6. Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA(R) Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.
7. To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.
Yield: 16 servings
3. Still Hungry?
A spring favorite for lemon lovers.
Notes:
Exchanges per serving: 2 1/2 Starches, 3 Fats
