Lemon Queen Cake

[Mama Mangia]

Lemon Queen Cake

Ingredients:
3/4 c Butter
3/4 c Shortening
3 c Sugar
1 c Milk
1 c Water
4 1/2 c Sifted cake flour
2 tb Baking powder
1 1/2 ts Salt
2 ts Vanilla extract
1 ts Almond extract
9 Egg whites
2 c Flaked coconut
2 tb Fresh lemon juice
Lemon filling (see recipe below)
Lemon butter frosting (see recipe below)
Chocolate Glaze (see recipe below)

Instructions:
Note: Use real butter to make a delightful difference in this easy coffee cake.

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Combine coconut and lemon juice,
tossing gently. Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting on sides of cake.

Make Two Sheet Cakes: The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or chocolate glaze will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting.

Lemon Filling

Ingredients:
1 1/2 c Sugar
1/3 c Cornstarch
1/2 ts Salt
2 1/2 c Water
1/2 c Lemon juice
9 Egg yolks; beaten

Instructions:
Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes. Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Cook, stirring constantly, 1 minute or until
mixture thickens and boils. Remove from heat; chill.

Lemon Butter Frosting

Serves: 3 Servings

Ingredients:
6 tb Butter or margarine;
- softened
3 c Sifted powdered sugar;
- divided
1/4 c Milk
2 ts Grated lemon rind
1 ts Vanilla extract

Instructions:
Beat butter at medium speed of an electric mixer until creamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, beating until blended after each addition. Beat in lemon rind and vanilla. Gradually beat
in remaining sugar until blended; beat to spreading consistency.

Chocolate Glaze

Ingredients:
1 pkg Semisweet chocolate chips; (16-oz) package
1 c Whipping cream
1/2 c Butter; softened

Instructions:
For a variation on the classic lemon cake, substitute this recipe for the lemon frosting. This makes enough glaze for the four-layer cake or the two 13- x 9-inch cakes. Combine chocolate and whipping cream in a large glass bowl. Microwave at Medium-High (50% power) 3 1/2 minutes. Remove and whisk or stir until chocolate melts and mixture is blended, 1 to 2 minutes. If chocolate isn't melted, microwave again at 50% power 30 to 60 seconds; stir
briskly. Whisk or stir in butter. Set aside 10 to 15 minutes or until mixture has cooled to a spreading consistency.