Ok, maybe that was a little too much – I mean eating the frosting as it is. The cake and the frosting go together so well you shouldn’t have one without the other. Just make sure you cut yourself a big slice first, before you let anyone have a taste. Otherwise it’ll be gone before you know it!
- 4 cups flour
- 2 cups sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 8 egg whites
- 1 cup milk
- ½ cup (8 tablespoons) butter, softened
- ⅓ cup fresh lemon juice
- 4 tablespoons oil
- 1 teaspoon vanilla
- ½ C. butter, softened
- 8 oz. cream cheese
- zest of 1 lemon
- 2 tsp. lemon juice
- 3-4 C. powdered sugar
- Line 2 8 or 9-inch cake pans with parchment paper and dust with flour. Preheat oven to 350 degrees.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Add the remaining ingredients to bowl and mix until smooth.
- Divide batter between prepared pans. Bake 30-40 minutes or until an inserted toothpick comes out clean. Allow to cool completely on cooling racks.
- Mix together butter and cream cheese until light and fluffy. Add lemon juice, lemon zest. Mix until smooth. Add powdered sugar and mix until smooth.
- Carefully turn cakes out of pans and remove parchment paper. Frost the top of one of the cakes. Stack the second cake on top of the frosted cake. Use remaining frosting to frost the entire outside of the stacked cakes. Store in airtight container up to 24 hours.
Quick Tip: This can also be made as cupcakes if desired – hey it helps with portion control, right!?
Thanks to Le Creme de la Crumb for this easy and quick gorgeous cake recipe!