Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.
In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.
Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.
Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.
Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.
Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.
Submitted by: CM
