As I mentioned on another thread, for N's birthday I made a lemon-raspberry cake from King Arthur Flour's whole grains baking book. The cake uses both regular AP flour and whole-wheat pastry flour (which I had to specially order), giving it a slight nutty texture; the batter is made lighter by the addition of 5 egg whites. I had read a review of the recipe which said that the 1/4 cup of raspberry jam filling was far too little, so I had N set aside a 1/2 cup when she made the jam. The reviewer was right; 1/2 cup was just right, and maybe even not enough--a 1/4 cup would have been completely overwhelmed by the lemon buttercream.
Speaking of buttercreams, I was surprised that KAF advocated the use of shortening in both its regular and "easy" buttercream recipes. I guess adding shortening makes it fluffier, but I don't think I'd like the taste or the texture. (IMO, shortening should be reserved for pie crusts. Maybe.) I adapted the easier recipe to make it all butter.
The cake tastes very good, but what I made won't win any beauty contests: one of the layers broke in two as I added it on top of the other layer, so frosting the whole thing was a real mess.