Ingredients: |
Ingredients: CAKE • ½ cup butter, softened • ½ cup shortening • 2 cups sugar • 3 cups cake flour • 4 Tbsp baking powder • ½ teas salt • 2/3 cup milk • 2/3 cup water • 2 teas vanilla flavoring • ¾ teas almond flavoring • 6 egg whites LEMON FILLING • 1 can condensed milk • 1/3 cup lemon juice • 1 Tbsp lemon zest • ¼ teas salt FROSTING • ½ cup butter, softened • 1-pound powdered sugar • 3 Tbsp lemon juice • 3 Tbsp milk • 1 teas vanilla
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Directions: |
Directions:1. Preheat oven to 375 degrees 2. Beat butter and shortening at medium speed with electric mixer until creamy 3. Gradually add sugar, beating well 4. Sift together flour, sugar, baking powder and salt 5. Add to butter mixture, alternately with dry mixture and beat until blended after each addition 6. Stir in flavorings 7. Beat egg whites until stiff 8. Fold 1/3 of egg whites into batter 9. Gradually fold in rest of white 10. Pour into 3 greased and floured pans (9” round or 8” square) 11. Bake at 375 degrees for 25 to 30 minutes 12. Cool in pans on wire rack 10 minutes, then remove from pans and cool on rack 13. Prepare lemon filling 14. Combine and spread between cooled layers 15. Wrap and chill 4 hours or overnight 16. Frost with lemon buttercream frosting 17. Prepare frosting 18. Beat butter, medium speed, until creamy 19. Gradually add 1 cup powdered sugar, beating low speed until blended 20. Add lemon juice, milk and vanilla, beating until blended 21. Gradually add remaining powdered sugar – spread on cake 22. Store in refrigerator |