How to make Lemon Cream Cake

This Lemon Cream Cake Recipe is one of my favorite desserts! I think you will enjoy this lemon cream cake recipe too. If you do like it, come back and leave a comment and let me know how you did with it!

• 1 3/4 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 6 egg yolks
• 3/4 cup water
• 1 tablespoon lemon zest
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup white sugar

• 1 cup heavy whipping cream
• 2 1/2 cups prepared lemon flavor instant pudding and pie filling

• Preheat oven to 350 degrees
• In a large bowl, combine flour, baking powder, salt and 1/2 c sugar
• Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth
• In a small bowl, beat egg whites and cream of tartar until peaks form
• Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny
• Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain
• Pour batter into ungreased 10" tube pan
• Bake at 350 degrees for 60 minutes or until tests done
• Invert cake and cool completely in pan
• Remove cake from pan

• Beat whipping cream to stiff peaks and fold in lemon filling
• Chill until stiff
• Slice cake horizontally into 3 equal layers
• Fill layers with 1/3 cup of filling
• Spread rest of filling on top layer
• Decorate with lemon slices