Ingredients

¾ cup butter, softened

¾ cup shorting

3 cups sugar

3 whole eggs

4 egg whites

3 cups unbleached all-purpose flour

2 tsp baking powder

½ tsp salt

½ tsp nutmeg

½ cup whole milk

½ cup buttermilk

3 tsp pure vanilla extract

½ tsp lemon extract

Instructions

Heat oven to 350. Grease and flour three 8 or 9 inch round cake pans and line the bottoms with a round of parchment paper that is also slathered with a bit of butter or shortening.

Using a standing mixer fitted with the paddle attachment, cream the butter, shorting and sugar until light and fluffy, about 6 minutes. Stop the mixer to scrape down the sides of the bowl a time or two.

Add whole eggs and the egg whites, one at a time, beating on medium-low speed after each addition just to incorporate and scraping down the sides of the bowl once or twice.

Add the flour, baking powder, salt and nutmeg to a large bowl and mix with a wire whisk just to combine.

In a large measuring cup, stir together the milk, buttermilk, vanilla and lemon extracts.

Beating on low speed, add the dry ingredients, alternating with the liquid, in 4 additions, beginning and ending with the flour. Beat on low to medium speed, just long enough to incorporate each new addition. Scrape down the sides of the bowl as necessary.

Pour the batter into your prepared pans and bake for 30-40 min. The cake will be golden brown and will not jiggle in the center when you shake the pan slightly. To check for doneness, scoop a tiny amount from the center. (You’ll be covering the cake with frosting anyway.) This is a moist cake and the toothpick test isn’t a good indicator of doneness.

Let the cakes cool on wire racks for 5 minutes in the pan, then gently turn them out of the pans onto the wire racks to cool completely. If you don't plan on frosting the layers immediately, wrap each tightly with plastic wrap. The layers can be stored at room temperature for 1 day, or frozen for up to 2 months.

Frost with Vanilla Italian Meringue Buttercream, or your favorite icing recipe.