Laura'S Lane Cake
Laura's Lane Cake is a classic layered cake with a rich, buttery flavor and moist texture, perfect for celebrations or special occasions with family and friends.
Ingredients
Instructions
- Cream the butter and gradually add sugar, beating well.
- Sift together flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture.
- Beat egg whites until stiff and fold into the batter.
- Add vanilla to the batter and mix gently.
- Pour the batter evenly into three greased and floured cake pans.
- Bake at 350°F (175°C) for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you need a dairy-free option, substitute the milk with almond or oat milk. You can also replace the vanilla with almond extract for a different flavor profile. Make sure to sift the flour mixture thoroughly to avoid lumps.
Serving Suggestions
Serve slices of Laura's Lane Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with Chewy Cake Dessert or can be enjoyed alongside a cup of tea or coffee. Consider adding a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, let thaw in the refrigerator overnight and warm in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Laura'S Lane Cake contains roughly 823 calories, with 3g protein, 32g carbohydrates, and 61g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
While you can use whole eggs, the cake will have a denser texture and a richer flavor. Using only egg whites creates a lighter, fluffier cake. For the best results, stick to the original recipe for the intended texture.
What can I do if my cake sinks in the middle?
A sinking cake can be due to underbaking or overmixing the batter. Make sure to test for doneness with a toothpick and avoid overmixing after adding the egg whites. If your oven runs cool, consider using an oven thermometer to ensure accurate baking temperatures.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. Additionally, incorporating spices like nutmeg or cinnamon can add warmth. For a twist, you might try mixing in chocolate chips or dried fruit for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).