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lemon poppyseed cake mix sugar cornstarch salt water butter lemon juice sugar cream of tartar vanilla egg whites boiling water
Viewed: 87 - Published at: 9 years agoIngredients
- 1 lemon poppyseed cake mix
- 34 cup sugar
- 3 tablespoons cornstarch
- 14 teaspoon salt
- 34 cup water
- 1 tablespoon butter
- 13 cup lemon juice
- 34 cup sugar
- 14 teaspoon cream of tartar
- 1 teaspoon vanilla
- 3 egg whites
- 14 cup boiling water
Method
- Bake cake as directed on package in 9x13.
- Cool.
- For Filling: Mix sugar, cornstarch and salt in a small saucepan over medium heat.
- Add water slowly stirring constantly.
- Bring mixture to a boil and boil for 1 minute, remove from heat.
- Stir in butter and lemon juice.
- Mixture will thicken as it sits.
- For Frosting: Mix sugar, cream of tartar, vanilla and egg whites in a bowl add boiling water and beat at high speed for 5-7 minutes until fluffy.
- When cake and filling are cooled top the cake with the filling then frost.
- * Looks pretty in a glass cake pan*.
