Aunt Fanny's Liberty Cake With Lemon Icing

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine - softened
1 1/2 cups	297g / 10oz	Sugar - plus
2/3 cup	131g / 4.6oz	Sugar - for egg whites
3 cups	187g / 6.6oz	Sifted cake flour
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking soda
1 cup	237ml	Buttermilk
1/2 teaspoon	2.5ml	Lemon extract
1/2 teaspoon	2.5ml	Almond extract
6		Egg whites
1 teaspoon	5ml	Cream of tartar
1		Lemon Icing - * see note

Recipe Instructions

Preheat the oven to 375 degrees. Grease and flour three round 8-inch layer-cake pans. Set aside.

In a large bowl, cream butter; 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; 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 until well risen, light brown, and firm to the touch, about 30 minutes. Remove from oven, let cool 10 minutes, then turn out of the pans onto wire rack to cool. When thoroughly cooled, fill and frost with the "Lemon Icing."

Hints

Note: See the "Lemon Icing" recipe which is included in this collection.

Source:
THE COUNTRY MOTHERS COOKBOOK by Jane Watson Hopping (c) 1991 - Villard Books, a division of Random House, New York - 284 pages - $20.00 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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