Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 1 tablespoon 15ml Cake flour

  3. 3 1/2 cups 218g / 7.7oz Cake flour - sifted

  4. 2 teaspoons 10ml Baking powder

  5. 3/4 teaspoon 3.8ml Salt

  6. 1/2 teaspoon 2 1/2ml Baking soda

  7. 1 3/4 cups 346g / 12oz Sugar

  8. 1/4 cup 49g / 1.7oz Butter or stick margarine - softened

  9. 1 1/2 tablespoons 22ml Vegetable oil

  10. 2 tablespoons 30ml Egg whites (large)

  11. 1 2/3 cups 394ml Milk

  12. 1/2 cup 118ml Plain yogurt

  13. 2 1/2 teaspoons 12ml Vanilla

  14. 1/4 teaspoon 1 1/3ml Butter extract

  15. Lemon filling - (see recipe)

  16. Fluffy white frosting - (see recipe)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Coat 3 - 8-inch round cake pans with cooking spray, and dust pans with 1 tbs flour.

  2. Lightly spoon sifted flour into dry measuring cups; level with a knife.

  3. Combine sifted flour, baking powder, salt and baking soda.

  4. Combine sugar, butter and oil in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beat well after each addition.

  5. Combine milk and yogurt. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts.

  6. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.

  7. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

  8. Place 1 cake layer on a plate; spread with half of Lemon Filling, and top with another cake layer. Spread with remaining Lemon Filling and top with last cake layer. Spread Fluffy White Frosting over top and sides of cake.


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