- Yield: 1
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serving: 8 servings
Traditional Newfoundland Layered Lemon Cake
I hope you enjoy making this step by step delicious layered lemon cake for your family and friends, please feel free to share any of my videos and recipes or save it on your Facebook to enjoy.
I would like to share a link to my new cookbook that was released on February 2017
https://www.bonitaskitchen.com/cookbook
Ingredients
- Lemon Cake Mix - 1 Box
- Eggs - 2 Large
- Oil - 1/3 Cup
- Cold Water - 1 Cup
- Filling:
- Lemon Crystals - 1 Pack
- Eggs - 2 Yolks
- Butter - 1 Tbsp
- Cold Water - 1/3 Cup
- Hot Water - 2 Cups
- Topping:
- Nutriwhip - 1/2 Box
Instructions
1. Open your cake mix pour into a large bowl, add 2 eggs, oil, and water mix until all blended.
2. Pre grease your pan then pour your cake mixture into pan, bake for 40 minutes or until golden brown.
3. In a small boiler put 1/3 cup cold water and 2 egg yolks mix together, place on medium heat then pour your lemon crystals and 2 cups of hot water.
4. Start to boil on your mixture stirring occasionally until mixture starts to thicken.
( approximately 15 minutes)
5 When bubbles first break the surface, then continue boiling for 30 seconds remove from stove top add 1 tbsp butter.
6. Set aside and let cool for 5 minutes before adding it to your cake.
7. When cake have baked remove from oven place on a cooling rack removing it from your pan, if you are using a lock release pan don't remove it from your cake just unlock.
8. You will need about arm length of thread to cut your cake with, placing the thread at the front of your cake in the middle and slowly working it towards you until your cake is cut in half.
9. Remove top half place to the side and now you can add your lemon mixture over the top and smoothing it over the cake, then place the top half of your cake back on the top of the lemon.
10. Then put lemon on the top of the cake again, let set for a few minutes.
11. In a narrow, deep sided, chilled boil. Whip your NutriWhip at high speed until soft peaks form.
12. Making sure your cake and lemon filling is completely cool , then scoop NutriWhip over your cake it don't have to be prefect.
Place in your fridge until you are ready to serve it.
Important notes for your Nutriwhip
Place a deep bowl in your freezer until you are ready to mix your Nutriwhip and keep the Nutriwhip in the fridge until you are ready to start mixing.
Recipe for a lemon cake from scratch:
1 1/2 Cups Butter
1 Cups Sugar
3 Eggs
1 Tsp Lemon extract
3 Cups Flour
1 1/2 Tsp Baking Powder
1 Cup Carnation Milk ( room temp ) evaporated milk or fresh.
1. Mix together butter and sugar until creamy, then add your lemon extract eggs and milk.
2 Continue mixing until creamy, then sift in flour, baking powder, folding together until creamy.
3. Put all batter into a round baking pan, then Bake in a 350° Oven for 45 minutes or golden brown.
4. When baked remove from heat place on a cooling rack for 10 minutes. Then follow recipe above to how to cut and prepare cake.
Allergens
This delicious layered lemon cake recipe was given to me from my beautiful sister Gertie, she have been making this cake for our family for years I can remember her making this when I was a child and then she continue on making it for her kids and husband. I could remember almost ever Sunday having this delicious cake, the only thing I didn’t like was I only could have one piece because it had to be shared up among a big family.
I’m hoping she gave me her recipe not the condensed version hahaha, no it was her’s I would have know because again I have been eating this one for years.
My sister always used the cake mix version but if you like to try the recipe posted from scratch that one will work too. I have made both and they are equally delicious, but sometimes it’s nice to make it yourself.
I have been asked why are you calling your recipes Traditional I didn’t have that before?
My recipes starts with Traditional because over many generations Newfoundlanders have made the same recipes but have called them different names, and made them a little different. Who am I to say there recipes are not original if they been making them for generations for their families. That’s what I like about our cultural foods, trying the way you made it and then comparing it to the way I’ve made it, my mom or her mom made it. Then sharing it with people all over the world that always wanted to try or make food from Newfoundland but didn’t have a recipe to follow.
Plus I like to include a video that gives you step by step how to make that recipe, also will include a recipe to follow.
If you don’t like the ingredients in the recipe that I’m providing for you, you can substitute it to the ingredients that you would like to use. It may not be the way they made it years ago but it’s the way you would like to make it. I hope that is clear enough for you and you make it your own, because that is who you are making it for.
I’m including a couple of links to other desserts you may like to try.
Traditional Newfoundland Blueberries and Cream Trifle
Traditional Newfoundland Boiled Apple Pudding
Thank you for taking the time to visit my website and read my blog, from my kitchen to yours have a wonderful day.
Made this yesterday for Dessert! It was Heavenly!! The whole Family enjoyed it very much so! Thanks for sharing! 🙂
Hi Cori: I’m so glad you and your family enjoyed this delicious dessert, my sister have been making this one for years for Sundays and it was a prefect dessert for after a Jiggs dinner. Thank you so much for making recipes from Bonita’s kitchen, we do appreciate all your support. Bonita