Magic’s Lemon Heaven Cake:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 Tablespoons lemon zest from about 4 medium lemons

2 large eggs

4 large egg whites

1 teaspoon vanilla extract

1/2 cup buttermilk or milk

Magic’s Lemon Heaven Frosting:

1 cup butter (2 sticks), room temperature

6 cups powdered sugar

1/3 – 1/2 cups fresh lemon juice

1 teaspoon lemon zest

 

Cake

• Preheat oven to 350 degrees F.
• Grease and flour two 7×3” round baking pans. Set aside.
• Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and stir to combine.
• In a separate mixing bowl add the butter, sugar and lemon zest and mix with an electric mixer until pale and fluffy, about 3-4 minutes.
• Add the whole eggs and mix well.
• Add the egg whites one at a time, mixing after each. Stir in the vanilla.
• Alternately add in a little bit of the flour mixture and then the buttermilk stirring between each addition.
• Divide batter evenly between the two prepared round cake pans.
• Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 30-35 minutes.
• Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

Frosting:

• Place the butter in a large mixing bowl and beat with electric mixers for 1 minute.
• Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest.
• Beat well until smooth and creamy, about 3 minutes.
• Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency.
• Frost cake once the cake is completely cool.

P.S.  I also used Lemon jello pudding (mixed as pie texture filling) for the layers.