This is the afore mentioned cake. The cake recipe is from King Arthur’s Whole Grain Baking, and the frosting is from my very faithful Joy of Cooking Cookbook. Someone better make use of this recipe…..I really hate typing something that is printed.

Yield: Three 8 inch rounds  or Two 9 inch rounds or a 9 x 13 sheet cake

Baking Temp: 350

Time: 20 to 22 minutes for eight inch layers; 27 to 30 minutes for 9 inch layers; 35 to 38 minutes for a sheet cake

2 1/4 C whole wheat pastry flour (found some at Whole Foods Market) 

1 C. all purpose flour

1.5 tsp baking powder

1/4 tsp baking soda

1 C unsalted butter 

1 3/4 superfine or granulated sugar

3/4 tsp salt

5 large egg whites

1 tsp vanilla extract

2 tbl lemon zest or 1 tsp lemon extract (i used the extract)

1/4 C. fresh lemon juice

3/4 C milk

1/4 C seedless raspberry jam (mine was not seedless)

fresh raspberries for serving

Preheat the oven and grease and flour your pans

Whisk together the flours, baking powder, and baking soda. Cream the butter and sugar and salt until light and fluffy. This will take a while and the butter should go from yellow to white. Stop and scrape the bowl while creaming. Add the egg white one at a time beating well after each addition and scraping the bowl before adding the next. Add in the vanilla and lemon zest (or extract). Mix in half the flour at slow speed and then add in the lemon juice and milk. Add the remaining flour mixture, and mix until evenly combined.

Pour the batter into prepared pans. Level top with an offset spatula or the back of a spoon. Bake the cakes for the appropriate time for your pan size. Whole grain cakes bake a little differently. So, the cake is done when in pulls away from the sides of the pans and is evenly golden brown on top. The finger indentation trick and the toothpick trick don’t really work here.  Cool cakes on a wire rack for twenty minutes before removing them from the pan. Cool cake completely before frosting.

If you  freeze or chill the layers they will be easier to handle. Spread the tops with jam and frost.

This is the frosting that I used from the Joy of Cooking with my alterations. Mine wasn’t very smooth. But it tasted good.

16 oz cream cheese

10 Tbl butter

4 tsp vanilla (I used 2 tsp vanilla and 2 tsp lemon extract)

4 to 4.5 Cups Powdered sugar (I used half that amount because I like a frosting that is not overly sweet. The frosting was really soft and the layers slid around, and I think the more sugar would make it stiffer.)

lemon zest (a palm full)

I mixed it all up in the food processor, but if value smoothness in a frosting go with a different mixing method.