Food & Recipes

My, How You’ve Grown Cake

by Katherine Seeley

My, How You’ve Grown Cake

Prep time: none
Cook time: none
Serves: one 9″ x 13″ x 2″ cake (serves 24)

Lemon-Butter Cake
12 egg yolks
1 tsp. lemon extract
1/2 cup lemon juice (about 2 lemons)
1 lemon, zested
6 cups cake or pastry flour
3 cups sugar
2 tbsp. and 2 tsp. baking powder
1 1/2 tsp. salt
3 sticks butter, softened
1 1/2 cup whole milk

Quick Lemon Frosting

Tip: This frosting is best when used immediately but can be stored in the refrigerator, covered with plastic wrap, for up to two days. Stir frosting until smooth before using.
2 sticks and 2 tbsp. butter
9 3/4 cups confectioners’ sugar
5 tbsp. milk
1/4 tsp. salt
1 1/2 tsp. lemon extract
1/2 cup lemon juice (about 2 lemons)

Lemon-Butter Cake

1. Preheat oven to 350ºF. Lightly coat a 9″ x 13″ x 2″ pan with nonstick cooking spray and line the bottom with parchment paper. In medium bowl, combine yolks, lemon extract, lemon juice, and lemon zest. Set aside.

2. Sift flour, sugar, baking powder, and salt into large mixing bowl. Add butter and milk; mix on low speed until batter is moist. Increase speed to medium and beat 1 minute. Add reserved yolk mixture in three batches, beating until well-combined.

3. Pour batter into prepared pan. Bake about 1 hour and 30 minutes, until cake is golden-brown and toothpick inserted in middle of cake comes out clean. Cool on wire rack.

Lemon Filling

1 box lemon pudding mix

Make pudding according to package directions. Allow to set overnight before you use to fill the cake.

Quick Lemon Frosting

1. In a double boiler, melt butter. Remove from heat and stir in confectioners’ sugar, milk, salt, lemon extract, and lemon juice. Return to heat and cook, stirring occasionally, for another 5 minutes. Do not melt the sugar.

2. Remove from heat; beat until cool and thick.