Lemon Tea Cake Recipe
Ingredients
2 packages Dry Yeast
3/4 cup warm water
1 (4-serving) package instant coconut cream pudding mix
1/2 teaspoon salt
1/4 cup Butter, softened
3 cups All Purpose Flour
1/2 cup light corn syrup
3 eggs
1 (4-serving) package instant lemon pudding mix
Directions
Soften yeast in water in large mixer bowl.
Add dry coconut cream pudding mix, salt, butter, 1 1/2 cups flour and 1 egg.
Blend well; beat 2 minutes at medium speed of mixer.
By hand, gradually stir in remaining flour.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Grease bottoms and sides of two 9-inch round layer pans.
Combine corn syrup, 2 eggs and dry lemon pudding mix in small mixer bowl.
Beat only until well blended, about 30 seconds.
Spread yeast dough evenly in pans, pushing dough halfway up sides.
Spread half of filling over dough in each pan.
Cover; let rise again until light, about 15 minutes.
Bake at 350° for 25 to 30 minutes.
Add dry coconut cream pudding mix, salt, butter, 1 1/2 cups flour and 1 egg.
Blend well; beat 2 minutes at medium speed of mixer.
By hand, gradually stir in remaining flour.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Grease bottoms and sides of two 9-inch round layer pans.
Combine corn syrup, 2 eggs and dry lemon pudding mix in small mixer bowl.
Beat only until well blended, about 30 seconds.
Spread yeast dough evenly in pans, pushing dough halfway up sides.
Spread half of filling over dough in each pan.
Cover; let rise again until light, about 15 minutes.
Bake at 350° for 25 to 30 minutes.
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