Moist Lemon Cake with Strawberry Buttercream 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. Scra pe 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 color ing.

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. G radually add sugar, one cup at a time, beating well on medium speed. Scrape side s 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!

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