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Ingredients

2 ¾ cups cake flour 1 tablespoon lemon zest 3 teaspoons baking powder ¾ teaspoon salt 4 egg whites 1 ⅓ cups white sugar, divided ¾ cup butter, at room temperature 1 ½ cups milk ¼ cup lemon juice 2 teaspoons lemon extract

Nutrition Info

331.1 calories carbohydrate: 50.2 g cholesterol: 32.9 mg fat: 12.4 g fiber: 0.6 g protein: 5.1 g saturatedFat: 7.7 g servingSize: - sodium: 380.7 mg sugar: 24 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
Mix together cake flour, lemon zest, baking powder, and salt.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.
Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites, beat to incorporate into batter. Pour into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.

2 9-inch round layers

This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen's recipe for that!)