Gladys Tipler’s Lemon Cream Cake

Gladys Tipler’s Lemon Cream Cake

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Lynnda Cloutier

By
@eatygourmet

Especially suited for a ladies’ party.Mrs. Rick Parson, Clarksdale

Rating:

★★★★★ 2 votes

Comments:

Ingredients

  • ·
    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

How to Make Gladys Tipler’s Lemon Cream Cake

Step-by-Step

  1. the 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.
  2. Sift 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.
  3. Whip 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.

Printable Recipe Card

About Gladys Tipler’s Lemon Cream Cake

Course/Dish: Cakes



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