Moist and fluffy lemon cake made with just one bowl! Minimum clean up, maximum deliciousness!
4 cups flour
2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
8 egg whites
1 cup milk
1/2 cup (1 stick) butter, softened
1/3 cup fresh lemon juice
4 tablespoons oil
1 teaspoon vanilla
1/2 cup butter, softened
8 ounces cream cheese
zest of 1 lemon
2 teaspoons lemon juice
3-4 cups powdered sugar
Line 2 8 or 9-inch cake pans with parchment paper and dust with flour. Preheat oven to 350 degrees.
In a large bowl whisk together flour, sugar, baking powder, and salt. Add egg whites, milk, butter, lemon juice, oil, and vanilla to bowl and mix until smooth.
Divide batter between prepared pans. Bake 30-40 minutes or until an inserted toothpick comes out clean. Allow to cool completely on cooling racks.
For the frosting, mix together butter and cream cheese until light and fluffy. Add lemon juice, lemon zest. Mix until smooth. Add powdered sugar and mix until smooth.
Carefully turn cakes out of pans and remove parchment paper. Frost the top of one of the cakes. Stack the second cake on top of the frosted cake. Use remaining frosting to frost the entire outside of the stacked cakes. Store in airtight container up to 24 hours.