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!