ISO lemon birthday cake recipe

Here's one we really like. I even made it with rice flour for my grandparents' 50th anniversary celebration (for a few relatives who can't eat wheat) and it was popular even among those who can eat wheat. It's nice and lemony. I usually spread raspberry jam between the layers and "frost" the whole thing with whipped cream. But my uncle can't eat dairy, either, so I used a cooked egg white frosting that time. That was good, too.

1 cup honey
1/2 cup oil (I use canola)
1 cup milk (non-dairy milk works fine)
2 eggs, separated
2 1/2 tsp. vanilla
1 1/2 tsp. baking soda
juice & grated rind of 3 lemons
2 1/3 cups whole wheat pastry flour

Preheat the oven to 350 degrees. Prepare 2, 8-in. cake pans (I usually oil the pan, put a piece of parchment in the bottom of the pan, oil that, and then flour the pan). Whip the egg whites to stiff peaks.

In a large bowl, whisk the honey and oil, then add the milk, egg yolks, vanilla and lemon. Combine the flour and baking soda and add it to the liquid ingredients. Fold the egg whites into the rest of the batter.

Pour the batter into the pans. Bake for 25-35 minutes.

Hope this fits the bill!!

Christie

P.S. You could use lemon curd between the layers if you want it *really* lemony. You could even add lemon zest to the frosting of your choice. Now that would be a lemony cake!