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Lemon-Cream Sherbet Cake

Diner.Americana's picture
  Eggs 4
  Salt 1⁄4 Teaspoon
  Sugar 2 1⁄8 Cup (34 tbs)
  Water 2 Tablespoon
  Vanilla 1 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Sifted cake flour 1 Cup (16 tbs)
  Milk 2 Cup (32 tbs)
  Lemon rind 1 1⁄2 Tablespoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Egg whites 2
  Heavy cream 1 Cup (16 tbs)

Preheat oven to 325 degrees.
Beat egg whites until foamy; add salt and cream of tartar.
Beat until stiff peaks form, adding 1/2 cup sugar gradually.
Mix egg yolks with 1/2 cup sugar, water, vanilla and lemon juice; beat until thick and lemon colored.
Fold into egg whites; fold in flour gradually.
Pour into 2 ungreased 9-inch round layer pans.
Bake for 30 to 35 minutes.
Invert pans on rack; cool.
Remove cake from pans.
Dissolve 1 cup sugar in milk.
Add lemon rind and lemon juice, stirring constantly.
Pour into 2 refrigerator trays; freeze for 1 hour and 30 minutes or until mushy.
Beat 2 egg whites until stiff peaks form, adding remaining sugar slowly.
Whip cream until stiff; add to frozen mixture.
Add egg whites; blend well.
Pack into 9-inch round cake pan; freeze for 2 hours or until firm.
Unmold lemon sherbet; place between cake layers.
Serve immediately.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3566 Calories from Fat 1102

% Daily Value*

Total Fat 125 g191.7%

Saturated Fat 70.1 g350.4%

Trans Fat 0 g

Cholesterol 1219.9 mg406.6%

Sodium 1138.3 mg47.4%

Total Carbohydrates 570 g190%

Dietary Fiber 5 g20%

Sugars 455.6 g

Protein 62 g124%

Vitamin A 100% Vitamin C 146.2%

Calcium 83.8% Iron 74.1%

*Based on a 2000 Calorie diet

Lemon-Cream Sherbet Cake Recipe