Perennial Pan Lemon Cake Zoom

Perennial Pan Lemon Cake Recipe

Makes: Cake serves 10-12.
Skill Level: None
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Step 1

Preheat oven to 325°F. Spray pan with vegetable pan spray.

Step 2

In large bowl, combine flour, 1 cup sugar, baking powder and gelatin. Add milk, oil and lemon flavoring; mix well.

Step 3

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.

Step 4

Bake 45-50 minutes or until cake springs back lightly to the touch. Cool 15 minutes in pan. Remove from pan and cool completely.

Step 5

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.

Step 6

Center of flower can be enhanced with brown piping gel, chocolate jimmies or yellow sugar.

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cake flour

2 cups cake flour

granulated sugar

1 1/4 cups granulated sugar

baking powder

2 teaspoons baking powder

lemon gelatin

1 pkg (3 ounces) lemon gelatin


3/4 cup milk

vegetable oil

2/3 cup vegetable oil

lemon flavoring

2 tablespoons lemon flavoring


3 eggs (separated)



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Perennial Pan Lemon Cake is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Make sure to NOT beat egg whites dry.Overbeating does not make the cake lighter as it will now tend to "crack" rather than stay in one piece as it should. Once it has cooled it turns out on a serving plate very easily. I make it to take to the rink for team hockey players as a snack after the game. It serves 12 very nicely and is a favorite with the children. The flavor is not over-bearing but very light.
Date published: 2010-11-30
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