Handwritten recipe for Yellow Lemon Cake
by: salvagedrecipes

Yellow Lemon Cake with Creamy Lemon Filling

Yellow Lemon Cake
This delightful Yellow Lemon Cake, marked "Excellent" by its original author, is a shining example of mid-century American home baking. With a rich yellow batter and bright lemon filling, it offers a sweet-tart contrast perfect for celebrations. The cake features pantry staples like flour, sugar, eggs, and vanilla, and it’s layered with a lemon custard made from scalded milk and fresh lemon juice. A final touch of vanilla icing and optional coconut adds texture and flair, making this a nostalgic yet timeless dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling & Assembly 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 311 kcal

Ingredients
  

For the Cake:

  • 1¼ cups sugar
  • ½ cup shortening (or softened butter)
  • 2 eggs
  • 2 cups flour (sifted three times)
  • ½ tsp salt
  • 2¼ tsp baking powder
  • 1 cup milk
  • 1 tsp vanilla

For the Lemon Filling:

  • ½ cup sugar
  • 4 tbsp flour
  • ½ cup milk (scalded )
  • 1 lemon (juice and grated rind of)
  • 1 egg
  • 1 tbsp butter

Optional Topping:

  • vanilla icing
  • shredded coconut

Instructions
 

Step 1: Prepare the Cake Batter

  • Cream sugar and shortening until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift flour three times and combine with salt and baking powder.
  • Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with flour.
  • Stir in vanilla.

Step 2: Bake the Cake

  • Preheat oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • Divide batter evenly and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely on wire racks.

Step 3: Make the Lemon Filling

  • In a saucepan, whisk together sugar and flour.
  • Add scalded milk slowly while stirring to avoid lumps.
  • Add lemon juice and zest.
  • Beat in the egg, then stir in butter.
  • Cook over low heat, stirring constantly, until thickened.
  • Remove from heat and let cool.

Step 4: Assemble and Frost

  • Spread lemon filling between the cooled cake layers.
  • Frost top layer with vanilla icing.
  • Sprinkle coconut over the top, if desired.

Tips

  • Use freshly grated lemon rind for the filling to match the handwritten note
  • Beat egg whites separately for a lighter crumb, as suggested by the texture of the batter
  • Chill the lemon filling fully before assembling the cake layers
  • A thin crumb coat helps keep the icing smooth
  • Add coconut flakes to the icing only after the cake is fully frosted
  • Bake in two 8-inch pans for even layers
  • Let cake cool completely before adding lemon filling
  • Store refrigerated due to the milk-based filling

Nutrition

Calories: 311kcalCarbohydrates: 51gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 132mgPotassium: 83mgFiber: 1gSugar: 32gVitamin A: 111IUVitamin C: 6mgCalcium: 128mgIron: 2mg
Keyword citrus dessert, layered cake, lemon cake, retro baking, scratch cake, vintage dessert, yellow cake
Tried this recipe?Let us know how it was!