Lane Cake
Makes 1 (9-inch) cake
  • 1 cup butter, softened
  • 2¼ cups sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3½ cups cake flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup whole buttermilk
  • 8 large eggs, separated
  • Lane Cake Filling (recipe follows)
  • Lane Cake Frosting (recipe follows)
  1. Preheat oven to 350º. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  3. In another large bowl, beat egg whites (reserve yolks for Lane Cake Filling) with a mixer on high speed until stiff peaks form; gently fold egg whites into batter. Pour batter into prepared pans.
  4. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread warm Lane Cake Filling between layers. Let cool completely; refrigerate at least 6 hours or overnight. Spread Lane Cake Frosting over top and sides of cake; serve within 2 hours.
Recipe by Paula Deen Magazine at