- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 Cups sugar
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites
- 3/4 Cup milk
- 2 teaspoons vanilla extract
Butter 2- 9 in cake pans
Cream butter and sugar for 5 minutes(seems excessive but this makes the cake extra creamy). Combine dry ingredients and wet ingredients in two separate bowls. Alternate adding wet and dry ingredients 1/3 at a time. Once finished mix well and then divide between to pans.
Bake for 20-25 minutes or until stick comes out clean when poked in the center of the cake.
Place raspberry jam in the center of the two layers. I prefer homemade but do what you wish.
Frosting
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 1/2 cups confectioners' sugar
- 2 tablespoons heavy cream
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
Mix the butter and sugar until creamed. Slowly add the rest of the ingredients and thats it!
Enjoy your delicious cake that you made from scratch with no preservatives!!
