Moist Lemon Cake

Makes 2 - 9" cakes

1/2 liquid c. egg whites

1 c. milk

2 tsp. vanilla

3 c. cake flour (sifted)

1-1/2 c. sugar

4 tsp. baking powder

1/2 tsp. salt

1-1/2 c. softened butter

2tbl. lemon zest

juice of one lemon

Preheat oven to 350 degrees F.

Grease and flour 2-9" pans and line bottoms with wax or parchment paper.

In a medium-sized bowl, combine flour, sugar, baking powder and salt. Set aside.

Place butter in the bowl of an electric mixer and beat on low for 1 minute. Add half of the flour mixture and beat on low until blended. Add 3/4 c. of the milk and beat again until blended. Add remaining flour mixture and blend on low. Scrape down bowl and beater. Beat on high for 2 minutes.

In a separate bowl, combine remaining milk, egg whites, and vanilla.

Gradually add egg mixture and beat until well blended. Add lemon juice and zest.

Bake for 25 - 35 minutes or until a toothpick comes out clean from the center of the cake.

Cool cake in pans for 10 minutes before inverting on to wire racks.

* Variation- I also added a few drops of yellow food coloring for some fun coloring.

Fresh Strawberry Buttercream

1/2 cup solid vegetable shortening

1/2 cup butter or margarine softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

8oz. Strawberries, chopped

1 tbl. sugar

* Before making the buttercream, blend strawberries and the 1tbl. of sugar in a blender or food processor.

In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl. Add milk and strawberries. Keep in refrigerator until firm enough to spread.

* I also added a touch of red coloring for a bright pink!