Ingredients:
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter (softened)
• 1/2 cup oil
• 4 egg whites (no yolks)
• 3/4 cup milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp baking powder
• Pinch of salt
Method:
1. Cream Butter & Sugar
Beat the softened butter and sugar until light and fluffy. Add oil and mix well.
2. Add Egg Whites
Gradually fold in the egg whites, mixing gently.
3. Add Liquids
Stir in milk, lemon juice, lemon zest, and vanilla extract until combined.
4. Add Dry Ingredients
Sift together flour, baking powder, and salt, then fold into the wet mixture carefully.
5. Bake
Pour the batter into prepared pans. Bake at 170°C (340°F) for 30–35 minutes or until a toothpick comes out clean.
6. Cool & Frost
Allow the cake to cool completely. Frost with lemon or vanilla buttercream and serve.
✨ Tips:
- For extra lemony flavor, brush the baked cake with a little lemon syrup before frosting.
- Egg whites only give this cake a light, airy texture—perfect for a melt-in-your-mouth experience.
