Lightly Lemon Cake
Author: 
 
Makes two 9-inch layers
Ingredients
  • 2¼ cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup shortening (or coconut oil), room temperature
  • 1½ cups sugar
  • grated lemon peel from 2 lemons
  • 1 cup buttermilk
  • ¼ cup fresh lemon juice
  • ¼ cup milk
  • yellow food coloring if desired
  • 5 egg whites
Instructions
  1. Heat oven to 350 F.
  2. Grease and flour two 9-inch round cake pans.
  3. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream together the shortening and sugar. Add the grated lemon peel and mix well.
  5. In a small bowl combine the buttermilk, lemon juice, and milk.
  6. To the large bowl with the shortening and sugar mixture, alternately add the dry ingredients and milk mixture, beginning with the flour and ending with the milk mixture, adding about a third of each at a time.
  7. Beat for one minute at medium speed.
  8. In a medium bowl, whip the egg whites until stiff peaks form. Fold into cake mixture.
  9. Divide between the cake pans. Bake for approximately 25-30 minutes, or until a toothpick comes out clean when inserted in the middle. Allow to cool for 10 minutes on a rack and then turn out of the pan to finish cooling completely.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=2747