White Mountain Cake with Lemon Filling

My daughter usually wants me to bake her a cake for her birthday.  I always want to buy her one as cake baking and decorating is not my forte.

She usually wants strawberry cake, but this year she wanted one with raspberries (I usually put strawberries between the layers of the strawberry cake).  After some debate, I decided to attempt a recipe in my Taste of Toronto (Ohio, that is) cookbook for White Mountain Cake with Lemon Filling and White Mountain Icing.

I thought the fresh raspberries would be a compliment to the lemon filling.

I was correct about the raspberries, but I still had several “learning experiences” making this cake.  Here are my lessons learned:

1. Check your pans well ahead of time to make sure you have the correct size for the recipe.  If not, go to the store or take a chance on calculating a new baking time…and live with the results.

2. Sometimes it is not you or how you are doing something when things are not working out right; sometimes the recipe is just wrong.  (I tried to make the frosting 3 times before I went with my gut that the recipe I used was not correct in its technique).

3. Some cakes, like angel food and this one, are better the next day.

Here is the recipe for the cake:


This recipe did not specify what type of flour to use in the cake.  I generally use cake flour unless all-purpose or another is specified.  I understand that pastry flour may work even better than cake flour, but I have never tried it.

This type of cake should only cool slightly before removing it from pan.  If it cools too much, you will not be able to get it out easily.  Lining the greased pan bottom with parchment and then lightly greasing it will help the cake release easily as well.

Here is the recipe for the filling:

After spreading the filling, I added fresh fruit to it and put on the top layer.  Then, I placed the cake in the refrigerator while I made the icing.

The filling is not especially sweet. The lemon is rather pronounced. It does off-set any excessive sweetness in the icing, which is basically homemade marshmallow.

Here is the corrected recipe for the icing:






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