Gluten Free Hot Milk Cake W/lemon Filling Recipe

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Gluten Free Hot Milk Cake w/Lemon filling

Sonya Bankester


OMG! For all ya'll who have gone Gluten Free, ya'll know the quest for good, moist and tasty is an uphill journey. Through trial and error, this is a moist and tasty find.

pinch tips: How to Fold Ingredients




Convection Oven


1 pkg
gf yellow cake mix
1 pkg
dream whip (dry)
2/3 c
2 tsp
gf vanilla
1 stick
butter or margarine
egg yolk
1 can(s)
sweetened condensed milk
1/2 c
fresh squeezed lemon juice

Directions Step-By-Step

Mix cake mix and dream whip together
Heat milk and butter until butter is melted and milk is hot. NOT SCALDED! Pour into cake mixture.
Add 4 eggs and vanilla. Beat until batter is smooth. Pour into 2 8-inch cake pans. Bake following package directions. When done, remove from oven and let cakes cool on wire wrack.
For Lemon Filling: Mix together the 3 egg yolks and sweetened condensed milk until well blended. Add lemon juice, mix well. Refrigerate until set and cakes are completely cooled. Run a bead of frosting around top of bottom layer cake to hold lemon filling. Fill center of cake with the filling. Add top layer carefully, try to avoid "mashing" top, you don't want the filling to ooze out from between the layers. Frost sides and top of cake with remaining frosting. Refrigerate leftovers.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten-Free