White Triple-Layer Cake With Lemon Filling

Recipe Ingredients

		Cooking spray
1 tablespoon	15ml	Cake flour
3 1/2 cups	218g / 7.7oz	Cake flour - sifted
2 teaspoons	10ml	Baking powder
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 3/4 cups	346g / 12oz	Sugar
1/4 cup	49g / 1.7oz	Butter or stick margarine - softened
1 1/2 tablespoons	22ml	Vegetable oil
2 tablespoons	30ml	Egg whites (large)
1 2/3 cups	394ml	Milk
1/2 cup	118ml	Plain yogurt
2 1/2 teaspoons	12ml	Vanilla
1/4 teaspoon	1.3ml	Butter extract
		Lemon filling - (see recipe)
		Fluffy white frosting - (see recipe)

Recipe Instructions

Preheat oven to 350F. Coat 3 - 8-inch round cake pans with cooking spray, and dust pans with 1 tbs flour.

Lightly spoon sifted flour into dry measuring cups; level with a knife.

Combine sifted flour, baking powder, salt and baking soda.

Combine sugar, butter and oil in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beat well after each addition.

Combine milk and yogurt. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.

Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with half of Lemon Filling, and top with another cake layer. Spread with remaining Lemon Filling and top with last cake layer. Spread Fluffy White Frosting over top and sides of cake.

Source:
Cooking Light - March 1998

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