At our house, birthdays are really special and cake is an absolute MUST. We’re all sweets junkies – especially my mom, so when celebrating with family, we often wind up with two, sometimes even three cakes. (I know, life is hard…) Unfortunately, standard bakery cakes have more sodium than you’d suspect and more than I should be consuming. To make birthdays as guilt and symptom free as possible, I developed this white cake recipe. Although all-purpose flour will work fine here, try using cake flour for an extra light crumb. PS: The cake pictured above is for our friends’ beautiful daughter. Happy Birthday Sophia! We love you! XO
SODIUM CONTENT: 28.1 mg per serving
1/2 c. (1 stick) unsalted butter, softened
1 1/2 c. sugar
1 t. pure vanilla extract
1 t. pure lemon extract
1/2 c. egg whites, unbeaten (about 3 eggs)
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
2 1/4 c. all-purpose or cake flour
1 c. milk
Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans.
In a large mixing bowl, beat butter and sugar until creamy. Stir in extracts, then add egg whites and beat 2 minutes. Sift together flour and baking powder and slowly add to bowl, alternating with the milk. Beat until batter is smooth.
Pour into cake pans and smooth to fill evenly. Place pans on middle rack in oven and bake 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks and cool fully. Frost as desired.