3/4 cup cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon white sugar
2 eggs
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons vegetable oil for baking
1 teaspoon vanilla extract
1 cup butter, softened
1 cup milk
1 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped walnuts
1 teaspoon lemon zest
1/4 cup lemon juice
2 cups chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, mix cake flour, baking powder, salt, sugar, eggs, and vanilla extract. Beat for 2 minutes. Stir in the oil, milk, white sugar, and salt. Beat for 1 minute. Gradually beat in the flour mixture until just blended. Pour batter into prepared pan.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
In a medium saucepan, combine butter, milk, 1 cup white sugar, and 1 teaspoon salt. Bring to a boil, and remove from heat. Beat in lemon zest and lemon juice. Bring to a simmer, stirring constantly, until marshmallow is melted and a toothpick inserted into the center comes out clean. Pour mixture into ungreased 9x13 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven, and frost with lemon cream topping and lemon maraschino cherry glaze. Repeat with remaining cake batter. Chill overnight in refrigerator.