This was made every year for Nana Betty’s birthday with an orange curd filling and the perfect boiled frosting.
I made this cake for the first time recently when the girls asked to make a cake. We were ready to begin when I realized we were out of eggs. Darn. Instead of dragging everyone to Publix, I remembered making vegan challah with flax seeds as an egg substitute, so I thought we’d give the flax seeds a go with the cake. It worked perfectly! We didn’t add the citrus juices, and instead, sprinkled in some Penzeys cake spice. It turned out moist and delicious and lightly spiced. I added a recipe of the Richmond frosting, and oh boy, was it good.
1 cup butter
2 cups sugar
3 cups cake flour
4 eggs
3 tsp baking powder
1 cup milk
1 tsp lemon juice
1 tsp orange juice
Directions
Mix all ingredients together and bake at 350 degrees for 40 minutes.
a little of each 
