10 layer lemon cheese cake скачать в хорошем качестве

10 layer lemon cheese cake

A very moist, rich in lemon flavor, cake!!! Easy to make and quick to impress!!! RECIPE 1 CUP SHORTENING, HALF BUTTER 2 CUPS SUGAR 4 EGGS 2 2/3 CUPS SIFTED CAKE FLOUR (I USE WHITE LILY ALL PURPOSE) 2 TSP. BAKING POWDER 1/2 TSP. SALT 1 CUP MILK 1 TSP. VANILLA 1 TSP. LEMON JUICE OR EXTRACT ( I OMIT THIS IN MY RECIPE) SPRAY 9" CAKE PANS WITH COOKING SPRAY OR GREASE EACH ONE. CREAM SHORTENING, ADD SUGAR GRADUALLY. CREAM UNTIL MIXTURE IS VERY FLUFFY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, BAKING POWDER AND SALT TOGETHER, ADD TO MIXTURE ALTERNATELY WITH MILK. ADD FLAVORINGS. SPREAD APPROXIMATELY 2/3 CUP TO 3/4 CUP DOUGH IN EACH 9 " PAN AND BAKE 5 OR 6 MIN. AT 350 DEGREES. FROST WHEN COOL. I USE THIS RECIPE FOR THE CHOCOLATE CAKE ALSO. LEMON CHEESE ICING 1 1/2 CUPS SUGAR 5 TBSP. CORNSTARCH 3 LEMONS (OR 3/4 CUP JUICE) 2 CUPS WATER 3 EGG YOLKS PINCH OF SALT MIX SUGAR, CORNSTARCH, LEMON RIND WITH WATER. COOK UNTIL THICK. ADD JUICE OF LEMONS, EGG YOLKS, SALT, STIRRING CONSTANTLY FOR FEW MIN. SPREAD ON CAKE LAYERS. I JUST USE BOTTLED LEMON JUICE IN THE PLACE OF FRESH LEMONS. WORKS JUST AS WELL....I HAVE DONE IT BOTH WAYS.