Preheat oven to 350°. Grease pan and line with wax paper. Grease and wax paper as well.
In a Standing Mixer: Cream and butter and sugar until light and fluffy. Add the egg yolks one at a time. Add the extracts. Alternate adding the milk and flour one third at a time, scraping the bowl as needed. Remove the batter to a large bowl. Wash and dry the mixer bowl. Whip the egg whites til stiff. Stir one third of the egg whites into the batter to loosen it. Fold in remaining egg whites carefully. Divide batter between the two prepared pans. Bake in preheated oven for 20 minutes or until cake tester comes out clean. Cool in pan 10 minutes on racks. Remove cake from pan and cool on serving dish.
Put butter and cream cheese into stand mixer. Cream til light and fluffy. Gradually add powered sugar while mixing on medium. Add lemon. Mix in. Stop mixer and frost cake.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 25|
|Calories from Fat: 586 (78%)|
|Amt Per Serving||% DV|
|Total Fat 65.1g||87 %|
|Saturated Fat 40.7g||203 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 236.1mg||73 %|
|Sodium 473.2mg||16 %|
|Potassium 65.1mg||2 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 40.4g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 756
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