Gladys Tipler’s Lemon Cream Cake
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- 3 half pints whipping cream
- 2 boxes lemon gelatin, 3 oz. each
- 1 box yellow cake mix, sifted
- 1 1/2 cups powdered sugar, sifted
- juice of 1 lemon
1the night before you bake, stir together whipping cream and gelatin. Don’t whip, just stir in. Put this in a large bowl, cover and refrigerate.
2Sift cake mix and follow directions on box for baking in 2 round layers. sifting the cake mix makes a lighter cake. When layers are completely cool, split them with a very sharp knife to make 4 layers.
3Whip the cream and gelatin mixture til stiff. Add the powdered sugar and lemon juice. Spread generously between the layers, on top and sides of cake. To freeze: Freeze before wrapping so the wrapping won’t stick to the filling. When completely frozen, cover. This will keep for weeks in the freezer.