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How to make it

  • Preheat oven to 375.
  • Grease and flour three round cake pans.
  • Set aside.
  • In a large bowl cream butter then gradually add 1-1/2 cups sugar and cream until light.
  • Sift flour with salt and baking soda.
  • Combine buttermilk with lemon and almond extracts then alternately add sifted flour mixture in thirds with buttermilk mixture.
  • Beat well after each addition.
  • In a second large bowl beat egg whites until frothy then add cream of tartar and remaining 2/3 cup sugar gradually and continue beating until egg whites are stiff but not dry.
  • Fold butter flour mixture into beaten egg whites working carefully so as not to lessen the volume of egg whites.
  • Turn into prepared pans.
  • Bake for 30 minutes.
  • Remove from oven and allow to 10 minutes in pans then turn out and cool completely on wire rack.
  • When thoroughly cooled fill and frost cake with the lemon icing.
  • To prepare icing combine sugar and cream beating until a moderately thick icing is formed.
  • Add lemon juice and lemon peel then stir to blend.
  • If needed add just enough additional cream to thin icing so that it will spread thinly and evenly.

Reviews & Comments 1

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  • lor 10 years ago
    This recipe looks absolutely lovely for Spring and Summer entertaining. Thank you so much for sharing.
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