|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Unbleached white flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Lemon filling||1 Cup (16 tbs) (Tangy)|
|Vanilla frosting||1⁄2 Cup (8 tbs) (Easy)|
1 Preheat the to 350°Fahrenheit.
2 Spray 28-inch layer cake pans with vegetable spray.
3 In a bowl, sift whole wheat pastry flour, unbleached white flour, and baking powder together.
4 In a large bowl, beat eggs for about 7 minutes, until thick and light colored.
5 Stir in honey and vanilla, mixing for a minute.
6 In a small pan, scald skim milk
7 Fold the flour mixture in the egg mixture, blending well.
8 Pour in hot milk all at once, mixing well.
9 Into prepared pans, transfer the mixture.
10 Bake on the middle shelf of the oven, for 15 to 20 minutes until cake layers spring back when pressed lightly.
11 Allow to cool in pans inverted on wire racks.
12 Spread one cake layer with lemon filling.
13 Place second layer on top and spread with vanilla frosting.
14 Cut and serve.