1In a large bowl beat the eggs until mixed and gradually add the sugar until well combined.
2Mix the water and lemon juice together and set aside.
3In a separate bowl mix the flour , baking powder and salt together. Fold into the egg mixture alternately with the lemon water.
4Stir in the lemon rind and the vanilla and mix well.
5Pour the batter into a non-greased 9" bundt pan (or tube pan)
6Bake @ 350° for 25-30 minutes or until tooth pick inserted in the center of cake comes out clean.
7Place the cake upside down on a funnel to cool (this prevents it from falling) ; Remove the cake from the pan and slice the cake in half ; spread with pie filling and replace the upper part of the cake on top of the filling . Dust lightly with powdered sugar.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...