page 1 | 2 | 3 | 4 | pdf Directions Cake Layers: 1. Preheat oven to 35o degree Farenheit. 2. Butter and flour 3 8-inch cake pans, or use a cooking spray with flour, such as Baker’s Joy (available in the       baking aisle of most supermarkets). 3. Mix sour cream and baking soda in a small bowl. Let stand 10 minutes. 4. Combine orange juice, lemon juice, and lemon peel. 5. Sift together flour, baking powder, and salt. 6. Beat butter and sugar until pale and fluffy. Add egg yolks and beat thoroughly. 7. Add 1/3 of the flour and mix just until incorporated. Add ½ of juice mixture and continue to alternate with      flour. Do not over mix. Incorporate sour cream. 8. Whisk egg whites to soft foamy peaks. Fold gently into batter. 9. Divide evenly between cake pans, smoothing top and bake until a wooden skewer inserted in center of each      layer comes out clean, about 25 minutes. 10. Cool cake layers in pans on racks for 10 minutes. Invert onto rack and cool completely. page 1 | 2 | 3 | 4 | pdf