Perennial Pan Lemon Cake
2 cups cake flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 pkg (3 ounces) lemon gelatin
3/4 cup milk
2/3 cup vegetable oil
2 tablespoons lemon flavoring
3 eggs separated
Cake serves 10-12.
Preheat oven to 325°F. Spray pan with vegetable pan spray.
In large bowl, combine flour, 1 cup sugar, baking powder and gelatin. Add milk, oil and lemon flavoring; mix well.
Beat in egg yolks, one at a time. Beat egg whites until stiff, but not dry, adding remaining 1/4 cup of sugar. Fold egg whites into batter. Turn into prepared pan.
Bake 45-50 minutes or until cake springs back lightly to the touch. Cool 15 minutes in pan. Remove from pan and cool completely.
Decorating Tip: Dust with confectioners' sugar or dust with confectioners' sugar and fill petals with yellow piping gel, raspberry or strawberry preserves, or a thick confectioners' sugar glaze.
Center of flower can be enhanced with brown piping gel, chocolate jimmies or yellow sugar.
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