Ingredients
1
tablespoon finely ground green tea powder
3/4
cup milk
2 1/4
cups Gold Medal™ all-purpose flour
1 1/3
cups granulated sugar
2 1/2
teaspoons baking powder
1
teaspoon salt
2/3
cup butter, softened
1
teaspoon vanilla
5
egg whites
2 1/2
cups butter, softened
4
teaspoons grated lemon peel
2
to 3 tablespoons lemon juice
6
cups powdered sugar
Lemon peel
Preparation
Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round pans with shortening; lightly flour. In 1-cup microwavable measuring cup, stir tea powder into milk. Microwave 30 to 45 seconds on High or until warm. Stir until tea is dissolved; cool 10 minutes.
In large bowl, beat tea mixture and all remaining cake ingredients except egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, in medium bowl, beat 2 1/2 cups butter, 4 teaspoons lemon peel and lemon juice with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.
Place one cake layer on cake plate, top side down. Spread with 1 1/2 cups frosting. Top with second layer, top side up. Frost side and top of cake. Decorate as desired with remaining frosting. Garnish with lemon peel.
