Classic White Cake

The fresh lemon and touch of almond make this classic cake special.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

-Preheat oven to 325* F and line 2, 8 or 9 inch cake rounds with parchment paper and spray with non-stick spray. -Sift the flour, salt, baking powder and soda into a bowl and reserve. -Mix the buttermilk, vanilla, almond extract and oil in a bowl and set aside. -In a stand mixer, cream the butter and sugar on medium-high speed with a paddle attachment until very light and fluffy-about 3 minutes. -Add the egg whites one at a time, mixing on high speed for 15 seconds between each addition. -Add half the dry ingredients and half the buttermilk mixture and mix on low to incorporate, then add the remainder of the dry and wet mixes. -Mix for 1 minutes on low speed, or just until the batter comes together and there are no lumps. -Divide into the prepared pans and bake at 325* for 25-35 minutes, or until just barely light brown and a toothpick inserted into enter of cakes comes out clean. -Cool for 10 minutes in pans, then invert and cool completely

Step 2

-bring all ingredients to a boil then chill completely. -Once cakes have cooled totally, prick the tops with a fork then use a pastry brush to apply the soak to the cakes. You may not need all the liquid but be liberal with it.

Step 3

-Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. -Starting slowly, turn the mixer on, working up to high speed. -Mix on high until the frosting is light, fluffy and creamy. -Assemble the cake by placing 1/3 of the frosting on top of one of the rounds, then place the second round on top and decorate using remaining 2/3 of frosting. -Garnish with lemon wedges, berries, sprinkles or whatever your lil heart desires!