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Alamo Lemon Jelly Cake
Tested by Imperial Sugar
Vintage Recipe
Alamo Lemon Jelly Cake
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This classic recipe has been handed down for generations since the time Texas was struggling for its’ independence.  That’s over 150 years of rich, lemony comfort in every slice!  

Prep time
Bake/Cook time
One 8-inch round layer cake
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Alamo Lemon Jelly Cake
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
One 8-inch round layer cake



  • 3 cups all-purpose flour*, sifted
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, soft
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 6 eggs, separated
  • 1 1/2 cups milk
  • 1/2 teaspoon lemon extract

Lemon Jelly Filling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F. Grease 3 small or 2 large layer cake pans; set aside. 
  2. Sift flour, baking powder and salt, sift three times. 
  3. Cream butter; gradually add sugar and continue to cream.  
  4. Beat in egg yolks. Add flour alternately with milk, to which lemon extract has been added.
  5. Beat egg whites until stiff but not dry and fold in to batter.
  6. Pour in cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.  Allow cake to cool in pans while making filling.
  7. Mix all ingredients for the Lemon Jelly thoroughly. 
  8. Cook over low flame until mixture is clear and has a jelly consistency. Remove from heat and cool slightly.
  9. Spread Lemon Jelly between layers and on top of cake.  


This recipe was originally published in the 1940 edition of Aunt Cora's Vintage Cookbook.


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