See Also: Creamy Lemon Cake(recipes)
Creamy Lemon Gelatin with Blueberries(recipes)
Creamy Curry Lemon Chicken(recipes)
Broccoli with Creamy Lemon Sauce(recipes)
Lemon Pound Cake(recipes)
Sunny Lemon Cake(recipes)
Lemon Poppy Seed Cake(recipes)
Blueberry Lemon Pudding Cake(recipes)
Lemon Pound Cake with Strawberries(recipes)
Iced lemon curd layer cake(recipes)

K G C Credit Union (finance) and Creamy Lemon Cake (recipes)


K G C Credit Union (finance)


K G C is a credit union with head office in KNOX, PA





Creamy Lemon Cake (recipes)


Creamy Lemon Cake

Yield: Makes 8 servings



Ingredients:



2cups cake flour

2teaspoons Baking powder

1/4teaspoon salt

2/3cup (1-1/4 sticks) unsalted butter, softened

1cup granulated sugar

4large egg whites, at room temperature

3/4cup low-fat buttermilk, at room temperature

1teaspoon pure vanilla

1-1/4cups heavy whipping cream

1/2cup powdered sugar

1-1/2teaspoons grated lemon peel

3/4cup prepared lemon curd

Sugared rose petals for garnish (recipe follows)









Preparation:





1.Preheat oven to 350°F. Grease two 8-inch round cake pans. Set aside.2.Sift flour, Baking powder and salt together in bowl. Set aside.3.Beat butter and sugar in large bowl at medium speed of electric mixer until creamy and light in color. Gradually beat in egg whites. Increase mixer speed to high for 2 minutes. Reduce speed to low; add flour mixture alternately with buttermilk. Beat in vanilla; beat 1 minute longer until blended. Divide batter between prepared pans.4.Bake 23 to 25 minutes or until toothpick inserted into centesr comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; cool completely.5.To prepare frosting, whip cream until thickened. Add powdered sugar and lemon peel; beat until stiff peaks form. Refrigerate until ready to use.6.To assemble cake, spread lemon curd evenly between 2 cake layers. Frost top and sides with frosting. Refrigerate until frosting is set. Garnish cake with sugared rose petals before serving.









Nutritional Information:







Serving Size: 1 slice cake (1/8 of total recipe)







Sodium

293 mg







Protein

6 g







Fiber

4 g







Carbohydrate

80 g







Cholesterol

119 mg







Saturated Fat

20 g







Total Fat

32 g







Calories from Fat

46 %







Calories

619









Dietary Exchange:







Fat

6







Starch

5







Sugared Flowers and Fruits



Ingredients:



Assorted edible flowers

1pasteurized egg white

Granulated sugar









Preparation:





1.Brush flower petals with egg white. Sprinkle generously with white sugar and set on wire rack to dry. Use to decorate cakes.