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Name: Lemon Queen Cake - Part 1 of 4 - the Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 1/2 c Cake Flour Sifted; 3/4 c Butter; 3 c Sugar; 1 c milk; 1 c Water; Lemon butter frosting (see; 1 ts Almond extract; Lemon filling (see recipe); 3/4 c Shortening; 2 tb Fresh Lemon Juice; 1 1/2 ts Salt; 2 c Flaked coconut; 9 Egg whites; 2 tb Baking Powder; 2 ts Vanilla extract

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INGREDIENTS

4 1/2 c Cake Flour ; Sifted
3/4 c Butter
3 c Sugar
1 c milk
1 c Water
Lemon butter frosting ; (see
1 ts Almond extract
Lemon filling ; (see recipe)
3/4 c Shortening
2 tb Fresh Lemon Juice
1 1/2 ts Salt
2 c Flaked coconut
9 Egg whites
2 tb Baking Powder
2 ts Vanilla extract

Servings

INSTRUCTIONS

Recipe by: ONETA WHITLOCK, Altus, Okla. Note: Use real butter to make a delightful difference in this easy coffee cake. Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Combine coconut and lemon juice, tossing gently. Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting on sides of cake. Make Two Sheet Cakes: The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or chocolate glaze will top both cakes. For the lattice design, youll need two recipes of lemon-butter frosting. Entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #261 by Bill Webster on Oct 04, 1997

NOTES

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Lemon Queen Cake - Part 1 of 4 - the Cake

4 1/2 c Cake Flour Sifted
3/4 c Butter
3 c Sugar
1 c milk
1 c Water
 Lemon butter frosting (see
1 ts Almond extract
 Lemon filling (see recipe)
3/4 c Shortening
2 tb Fresh Lemon Juice
1 1/2 ts Salt
2 c Flaked coconut
9 Egg whites
2 tb Baking Powder
2 ts Vanilla extract

Recipe by: ONETA WHITLOCK, Altus, Okla.    Note: Use real butter to make a delightful difference in this easy coffee  cake.    Beat butter and shortening at medium speed with an electric mixer about 2  minutes or until creamy. Gradually add sugar, beating 5 to 7  minutes.Combine milk and water. Combine flour, baking powder, and salt; add  to creamed mixture alternately with milk mixture, beginning and ending with  flour mixture. Beat at low speed just until blended after each addition.  Stir in flavorings. Beat egg whites at high speed until stiff peaks form;  fold into batter. Pour batter into 4 greased and floured 9-inch round  cakepans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick  inserted in center comes out clean. Cool in pans on wire racks 10 minutes;  remove from pans, and cool on wire racks. Combine coconut and lemon juice,  tossing gently. Spread Lemon Filling between layers and on top of cake;  spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting  on sides of cake.    Make Two Sheet Cakes: The cake batter may be baked in two greased and  floured 13- x 9-inch pans at 350 degrees for 30 to 35 minutes or until a  wooden pick inserted in center comes out clean. One recipe of lemon-butter  frosting or chocolate glaze will top both cakes. For the lattice design,  youll need two recipes of lemon-butter frosting.    Entered for you by: Bill Webster  Posted to MM-Recipes Digest V4 #261 by Bill Webster <thelma@pipeline.com>  on Oct 04, 1997

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Nutrition

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Serving Size: 1 Serving (4760g)
Recipe Makes: 1

Calories: 12476
Calories from Fat: 2566 (21%)

Amt Per Serving		% DV

	Total Fat 285.2g	380 %
	Saturated Fat 163.9g	820 %
	Monounsaturated Fat 83.9g
	Polyunsanturated Fat 18.7g
Cholesterol 428.3mg		132 %
Sodium 6535.5mg		225 %
Potassium 4258.6mg		112 %
Total Carbohydrate 2293g		674 %
	Dietary Fiber 24g	96 %
	Sugars, other 2269.1g
Protein 244.4g		349 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12476

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