This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
- Contributed by Catsrecipes Y-Group
- 1 cup butter softened
- 1½ cups granulated sugar
- ⅔ cup granulated sugar
- 3 cups sifted cake flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- ½ teaspoon lemon extract
- ½ teaspoon almond extract
- 6 egg whites
- 1 teaspoon cream of tartar
Lemon Icing Edit
- 3 cups sifted powdered sugar
- 2 tablespoons light cream
- 1 tablespoon lemon juice strained
- ½ teaspoon finely grated lemon peel
- Preheat oven to 375°F.
- Grease and flour three round cake pans.
- Set aside.
- In a large bowl cream butter then gradually add 1½ 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 ⅔ 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.