Servings: 12

Ingredients:

Cake:
4 cups cake flour or 3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter
3 cups sugar
1 teaspoon lemon extract
2 cups buttermilk
6 egg whites

Filling:
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt.
1 cup water
3 egg yolks
1 tablespoon butter
4 teaspoons shredded lemon peel
1/2 cup lemon juice

Frosting:
1 cup milk
3 tablespoons all-purpose flour
1 cup butter
1 cup sugar

Cooking Directions:

Stir together flour, soda, and baking powder. In large mixing bowl, beat butter on high speed of electric mixer for 30 seconds. Add sugar; beat until fluffy. Beat in lemon extract. Add flour mixture and buttermilk alternately, beating after each addition. Add egg whites; beat at medium speed for 2 minutes.
Divide among 3 waxed-paper-lined 9x2 inch round baking pans. Bake at 350° F for about 30 minutes. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
Filling: In saucepan combine sugar, cornstarch and salt. Gradually stir in 1 cup water. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan; cook and stir 2 minutes. Remove from heat; stir in butter and shredded lemon peel. Stir in lemon juice. Cover with plastic wrap; cool.
Frosting: In small saucepan combine milk and flour. Cook and stir until thickened; cook and stir 1 minute more. Cover with plastic wrap; cool. In small mixing bowl, beat butter for 30 seconds. Add sugar; beat until fluffy. Add cooled milk mixture; beat until fluffy.
To assemble: Set aside 1/4 cup filling. Place 1 cake layer on serving plate. Spread with half of remaining filling. Add second cake layer; spread other half of filling on top. Add third layer. Frost cake; drizzle with reserved filling. Garnish with lemon slices, if desired.

How to Make: Your Own Buttermilk Pancake Mix

Pancakes from scratch just taste better than most of the mixes in the stores but when you're in a hurry, who has time for scratch? We'll tell you how to make a buttermilk pancake mix so that you can have great “from scratch” pancakes when you are in a hurry. It's storable and since it has everything included but eggs, it's a great mix to stick in the RV or take camping.

You can make this mix as large or as small as you like. We give you three choices but keep the same ratio of ingredients to make it any size.

Homemade Buttermilk Pancake Mix All Purpose Flour cups 4 8 12 Sugar cups 1/4 1/2 3/4 Dry Buttermilk Powder cups 1/2 1 1 1/2 Baking Soda tsp 2 4 6 Baking Powder tsp 4 8 12 Salt tsp 1 2 3 Makes Approx lbs 1 2/3 3 1/3 5

For easier measurement, remember that one tablespoon equals three teaspoons.

Combine all the ingredients and whisk together to distribute evenly. Store your buttermilk pancake mix in a sealed container in a cool place and use it within three months. If you would like to keep the mix longer, store it in the freezer.

You can buy buttermilk powder in your grocery store in the section with dry milk. (You can also buy a quality, long lasting buttermilk powder on our site at a very good price.)

To use your mix:

1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.