Lemon Layer Cake

Cake

Ingredients:

• 2 1/2 cups all-purpose fllour
• 2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups buttermilk
• 1/2 cup shortening
• 1 teaspoon vanilla
• 4 egg whites
• lemon slices (optional)
• lemon butter frosting

Instructions:

In a large mxier bowl combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 2 minutes. Add the egg whites and beat for 2 more minutes. Pour the batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until the cake tests done. Cool on wire racks for 10 minutes then remove from the pans and cool completely on the racks. Fill and frost the tops and sides of the cake and garnish with lemon slices if desired.

Lemon Butter Frosting

Ingredients:

• 6 tablespoons butter
• 4 1/2 to 5 cups powdered sugar, sifted, divded
• 1/4 cup lemon juice
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon lemon zest

Instructions:

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