1 white cake mix or use your favorite white cake recipe
6 egg yolks
2 sticks butter
1 ½ cups sugar
½ cup lemon juice
Rind from 1-2 lemons as desired
Follow box directions using only the whites of 3 eggs. Bake in 3 (8 inch) cake pans, greased and lined with wax paper. Cool on racks. Freeze for ease in frosting later.
In double boiler, cook mixture until thick adding butter last. Beat well while cooking. Cooking time is approximately 20-30 minutes on medium to low heat. Cool slightly and ice cake. This is a thin icing. The tanginess of the lemons combined with the sugar make for a sweet citrusy flavor. This cake, more than any other, brings back Christmas memories from my childhood.
Cindy Aman, author of In Search of My Mother’s Kitchen, available at Red House Books in Dothan and The Petal Pusher in Ashford, or by calling 334-692-3148 or email at firstname.lastname@example.org.