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Lemon Refrigerator Cake

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  Butter/Margarine 4 Ounce
  Sponge cakes 8 Small
  Whipped cream/Chocolate sauce 1 Tablespoon
  Caster sugar 6 Ounce
  Eggs 3
  Lemon rind 1 Tablespoon
  Lemon juice 1 Tablespoon

Cream the butter and sugar until very white and light.
Beat in the egg yolks, the grated rind, and juice of the lemon.
Fold in the stiffly beaten egg whites.
Split the sponge cakes into 2 or 3 layers, and line an oblong tin or pie dish with some of them.
Fill with alternate layers of sponge and lemon mixture, finishing with sponge.
Cover and chill for 12-24 hours.
Turn out and cut in slices.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5260 Calories from Fat 1281

% Daily Value*

Total Fat 145 g222.4%

Saturated Fat 76 g379.9%

Trans Fat 0 g

Cholesterol 2125.6 mg708.5%

Sodium 3161.1 mg131.7%

Total Carbohydrates 910 g303.4%

Dietary Fiber 7.7 g30.6%

Sugars 613.8 g

Protein 85 g170%

Vitamin A 108.5% Vitamin C 43.7%

Calcium 97.8% Iron 197.7%

*Based on a 2000 Calorie diet

Lemon Refrigerator Cake Recipe