Cake Central › Recipes › Lemon Fluff Cake

Lemon Fluff Cake

A lovely moist cake.

Lemon Fluff Cake


  • 2 cups cake flour 1 1/4 cups white sugar 3 teaspoons baking powder 3/4 teaspoon salt 3 egg whites 1 cup milk 1 teaspoon lemon extract 1/2 cup shortening


1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.

2 Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.

3 Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.

4 Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.

5 Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.

Comments (3)

If you want to substitute REAL lemon juice for the lemon flavoring, what amount would you use?
I would use the zest of two lemons.
Can I use the entire egg instead of the egg whites?
Cake Central › Recipes › Lemon Fluff Cake