Lemon Layer Cake

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups buttermilk
• 1/3 cup shortening
• 1 teaspoon vanilla
• 4 egg whites
• Lemon butter frosting (see below)

Instructions:

In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt. Add buttermilk, shortening and vanilla. Beat ingredients with an electric mixer on low for 30 minutes, taking care to get the sides of the bowl. Then beat on high speed for 2 minutes. Add the egg whites and beat for 2 more minutes.

Pour this batter into 2 greased and floured 9-inch round cake pans. Bake at 350° 30 to 35 minutes or until cake is done. Cool on wire racks for 10 minutes, then remove from pans. Let cakes cool completely on racks. Fill and frost tops and sides of cake, garnish with lemon slices for an extra touch.

Lemon Butter Frosting

Ingredients:

• 6 tablespoons butter
• 4 1/2 to 5 cups sifted confectioners' sugar, divided
• 1/4 cup lemon juice
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon finely shredded lemon peel

Instructions:

In a small mixing bowl, beat the butter for 30 seconds. Slowly add half of the confectioners' sugar. Beat in the lemon juice, vanilla and lemon peel. Gradually beat in the other half of the confectioners' sugar until the mixture reaches a consistency suitable for spreading.