Shelly's Recipe

MILE HIGH BUTTERMILK CAKE

Category: Cakes

Cake:
4 cups cake flour or 3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter
3 cups sugar
1 tsp lemon extract
2 cups buttermilk
6 egg whites

Filling:
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt.
1 cup water
3 egg yolks
1 tbsp butter
4 tsp shredded lemon peel
1/2 cup lemon juice

Frosting:
1 cup milk
3 tbsp flour
1 cup butter
1 cup sugar

Stir together flour, soda, and baking powder. In large mixing bowl, beat butter on high speed of electric mixer for 30 seconds. Add sugar; beat until fluffy. Beat in lemon extract. Add flour mixture and buttermilk alternately, beating after addition. Add egg whites; beat at medium speed for 2 minutes.

Divide among 3 waxed paper lined 9x2 inch round baking pans. Bake at 350 for about 30 minutes. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

Filling: In saucepan combine sugar, cornstarch and salt. Gradually stir in 1 cup water. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan; cook and stir 2 minutes. Remove from heat; stir in butter and shredded lemon peel. Stir in lemon juice. Cover with plastic wrap; cool.

Frosting: In small saucepan combine milk and flour. Cook and stir until thickened; cook and stir 1 minute more. Cover with plastic wrap; cool. In small mixing bowl, beat butter for 30 seconds. Add sugar; beat until fluffy. Add cooled milk mixture; beat until fluffy.

To assemble: Set aside 1/4 cup filling. Place 1 cake layer on serving plate. Spread with half of remaining filling. Add second cake layer; spread other half of filling on top. Add third layer. Frost cake; drizzle with reserved filling. Garnish with lemon slices, if desired.