1. For the Cake:2. Preheat oven to 325°F. Grease and flour two 8-inch round cake pans.3. Add 1 tbsp of lemon juice to the 1 1/4 cups milk and stir. Set aside.4. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.5. With the mixer on low, add the chunks of room-temperature butter one at a time. Continue mixing until the mixture is crumbly and looks like coarse sand.6. In another bowl, whisk the milk/lemon juice mixture, oil, 1 tsp vinegar, food coloring, vanilla, and egg whites.7. Add about a third of the liquid mixture to the flour/butter mixture. Mix on low-medium just until combined (15-20 seconds).8. Add the remaining liquid mixture in two more additions, mixing until just combined. Do not overmix.9. Pour batter evenly into the two prepared pans. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.10. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.11. 12. For the Frosting:13. In a large bowl, beat the unsalted butter, salted butter, and cream cheese with an electric mixer until smooth.14. Slowly add the confectioner’s sugar, mixing on low speed until incorporated.15. Add the vanilla extract.16. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.17. 18. For Assembly:19. Level the cooled cakes. Place one layer on a serving plate.20. Top with a generous layer of frosting.21. Place the second layer on top.22. Frost the top and sides of the entire cake.