White Lemon Cake Mix Cake
White Lemon Cake Mix Cake is a traditional American recipe for a classic lemon sponge sandwich made from a basic pre-prepared lemon cake mix with egg whites rather than whole eggs to keep the batter and cake very pale. The full recipe is presented here and I hope you enjoy this classic American version of: White Lemon Cake Mix Cake.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
8
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesUSA Recipes
This is a classic lemon-flavoured sponge cake that uses the
Lemon Cake Mix home-made cake mix substitute as a base and egg whites to keep the batter pale. Essentially what you get is a very pale lemon-flavoured Victoria sponge cake.
Ingredients:
550g (1 standard batch)
Lemon Cake Mix
50g butter, softened
1 tsp lemon extract
4 egg whites, lightly beaten
freshly-grated
zest of 1 lemon
juice of 1 lemon
220ml milk
Jam, to assemble
icing sugar, to dust
Method:
Turn the cake mix into a large bowl then add the butter and either rub or cut into the mixture with pastry knives until the mix resembles coarse crumbs. Form a well in the centre of the resultant mixture and pour in the milk, lemon extract, lemon zest, lemon juice and egg whites. Stir well to combine and beat until smooth then divide the batter between two 20cm sandwich pans that have been greased and floured.
Transfer to an oven pre-heated to 175°C and bake for about 35 minutes, or until the surface springs back when pressed and a skewer inserted into the centre of the cake emerges cleanly. To keep this cake as pale as possible you want to almost under-bake it and do not allow to colour too much. Turn out onto a wire rack to cool.
To assemble place one cake on a serving plate, coat the top with jam or jelly (strawberry, raspberry, apricot, plum and blackcurrant are traditional) then sit the second cake on top. Dust with icing sugar and serve.
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