Ingredients
- 3 1/4 cups sifted cake flour (11.5 oz.)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar (10.6 oz.)
- 6 large egg whites
- 1 teaspoon finely grated lemon zest (optional)
- 2 teaspoons vanilla extract
- 1 1/3 cups whole milk
Directions
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Position oven rack in the center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
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In a bowl, sift together the cake flour, baking powder, and salt; whisk to combine; set aside.
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In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until cream, about 30 seconds. Gradually add in the sugar, and beat on high speed until light, about 2 minutes.
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Decrease speed to low and add the egg whites one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
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Beat in the lemon zest and vanilla.
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If you have a splatter shield for your mixer, attach it now.
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Add the flour mixture on low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
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Scrape the batter into the prepared pans, dividing evenly, and smooth the tops.
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Bake for 25-30 minutes, until lightly browned around the edges.
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Cool the cakes in the pans on wire racks for 15 minutes.
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Invert the layers onto the racks and cool upside down completely.