Gladys Tipler’s Lemon Cream Cake Recipe

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Gladys Tipler’s Lemon Cream Cake

Lynnda Cloutier


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

★★★★★ 2 votes


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.

About this Recipe

Course/Dish: Cakes