Shelly's Recipe

LEMON CAKE #2

Category: Cakes

3 cups cake flour
1 1/2 tsp baking powder
1 tsp baking soda and ground ginger
1/2 tsp Salt and pepper, to taste
3/4 cup unsalted butter, softened
2 cups sugar
4 eggs, let come to room temperature and then separate
2 tbsp lemon juice
1 tsp vanilla extract
1 1/3 cups buttermilk
1/4 tsp cream of tartar

Preheat oven to 350. Grease and flour 2 (9 inch) round cake pans; flour, tapping out excess. In a large bowl, combine dry ingredients and sift into another bowl.

In a large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in yolks, one at a time, and beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture, in fourths, alternately with buttermilk, in thirds, beginning and ending with flour. Beat just until blended.

In a small bowl, beat egg whites with cream of tartar until stiff, but not dry, peaks form. With a spatula, gently fold whites, in thirds, into batter. Spread batter into prepared pans. Bake 35-40 minutes. Cool pans on wire racks for 10 minutes. Cool thoroughly before frosting with favorite frosting.