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Add a photoServings: 10
Ingredients
- 2 1/4 c. cake flour
- 2 1/4 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. shortening
- 1 1/3 c. sugar
- 1/4 tsp lemon extract
- 1 tsp vanilla
- 1/2 c. egg whites
- 1 c. lowfat milk
Directions
- Sift together flour and salt with baking pwdr. Cream shortening till soft and smooth, then gradually blend in 1 cup of sugar. Add in lemon and vanilla extract. Stir in half of the egg whites and beat vigorously till light and fluffy. Stir in the flour mix and lowfat milk alternately in three portions, beginning and ending with the flour; beat well after each addition.In a separate bowl, beat remaining egg whites till stiff, gradually beating in the remaining sugar. Fold this mix lightly into the batter, carefully but thoroughly so as not to deflate.
- Turn out into a 9 inch layer cake pan lined with wax paper or possibly greased parchment paper on the bottom, and buttered on the sides.
- Bake in a 350°F oven for about 30 min or possibly till cake springs back when lightly pressed with finger tips in center.
- Allow cake to cool in pans for five min, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.
- Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or possibly paper liners half full and bake about 5 min less.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 10 servings | |
| Calories 323 | |
| Calories from Fat 95 | 29% |
| Total Fat 10.77g | 13% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 3.43g | |
| Cholesterol 1mg | 0% |
| Sodium 431mg | 18% |
| Potassium 90mg | 3% |
| Total Carbs 52.09g | 14% |
| Dietary Fiber 0.5g | 2% |
| Sugars 28.16g | 19% |
| Protein 4.67g | 7% |
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