Cream butten, sugar, and egg yolks. Add lemon juice and grated lemon rind. Beat egg whites until stiff. Fold into yolk mixture. Slice cake into 4 layers and spread with filling. Refrigerate overnight. Before serving, ice with whipped cream. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org NOTES : Cake may be purchased or homemade. Recipe by: Mary Sutton Posted to Bakery-Shoppe Digest V1 #231 by Bill Spalding
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|Serving Size: 1 Serving (1834g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2123 (43%)|
|Amt Per Serving||% DV|
|Total Fat 235.9g||314 %|
|Saturated Fat 116.9g||585 %|
|Monounsaturated Fat 74.8g|
|Polyunsanturated Fat 18.7g|
|Cholesterol 4638.4mg||1427 %|
|Sodium 2099.4mg||72 %|
|Potassium 1469.2mg||39 %|
|Total Carbohydrate 611g||180 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 611g|
|Protein 129.2g||185 %|
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Calories per serving: 4980
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