I like to make my cake with a lemon filling in the center. My husband isn't a big cake eater. He likes cookies. Do you want to help us eat this up? I hate to let it go to waste. Wish I could have waited until today to take a picture of this beautiful cake in the daylight...but alas...the kids wanted to eat it last night. Make your kids a homemade cake in round cake pans and they will think you are a magical mother. **thank you very much...taking a bow** I love it when my kids love me. LOL
Here is a recipe for the Lemon Filling out of the Better Homes and Gardens cookbook:
3/4 cup Sugar
2 Tbls cornstarch
1/2 cup water
2 beaten egg yolks
1 tsp finely shredded lemon peel (use the real thing)
3 Tbls lemon juice
1 Tbls butter (use the real thing)
In a small saucepan combine sugar and cornstarch. Stir in water. Stir in egg yolks, lemon peel, and juice. Cook and stir over medium heat till bubbly. Cook for 2 minutes more. Stir in butter till melted. Cover surface with clear plastic wrap; cool. Makes enough to spread between two 8 or 9 inch cake layers (about 1 cup).
Wait! Don't throw out the egg whites. Use them in 7 Minute Frosting. It calls for exactly 2. (I'm posting Paula's recipe for 7 minute frosting)
I have 7 Minute Frosting left after spreading heeps on my cake. I throw in a little coconut into the leftover icing and make quick coconut macaroons. Bake them at 325 for 20 minutes.