Forktionary

Hot Milk Cake With Lemon Filling And Boiled White Frosting Recipe

Indulge in a taste of Atlanta history with this nostalgic Hot Milk Cake recipe! Inspired by the Frances Virginia Tea Room (Collier Building, Atlanta – open until 1962), this recipe delivers a moist, tender cake, bursting with zesty lemon filling and topped with a luscious boiled white frosting. Relive the charm of a bygone era with each delightful bite. Perfect for afternoon tea or a special occasion!

Prep Time 30 mins
Cook Time 75 mins
Calories 539.1 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Hot Milk Cake With Lemon Filling And Boiled White Frosting

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot Milk Cake With Lemon Filling And Boiled White Frosting

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Hot Milk Cake With Lemon Filling And Boiled White Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Hot Milk Cake With Lemon Filling And Boiled White Frosting

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the hot milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool completely before adding the lemon filling.
  7. **For the Lemon Filling:** Combine lemon juice, sugar, eggs, and butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
  8. Let the lemon filling cool completely.
  9. Spread the cooled lemon filling evenly over the cooled cake.
  10. **For the Boiled White Frosting:** Combine sugar and water in a saucepan. Bring to a boil over medium heat, without stirring, until the sugar dissolves and the syrup reaches 240°F (115°C) on a candy thermometer.
  11. Meanwhile, beat egg whites in a clean, grease-free bowl until stiff peaks form.
  12. Slowly drizzle the hot syrup into the beaten egg whites while beating on high speed until the frosting is thick and glossy.
  13. Stir in vanilla extract.
  14. Spread the boiled white frosting over the lemon filling.
  15. Let the frosting set before serving and enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

334g

Fat

33g

Carbs

34g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Low Protein Healthy Desserts Cakes Dietary Cake Fillings And Frostings Low In Something 4 Hours Or Less