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1 3/4 c. granulated sugar
1/2 tsp. salt
3/4 c. soft shortening
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
3 c. sifted cake flour
3 tsp. double-acting baking powder
1 c. milk
6 egg whites, room temperature

Cream sugar, salt and shortening in large mixing bowl until light and fluffy. Add extracts. Sift together flour and baking powder. Add parts of flour mixture and milk alternately to creamed mixture, blending well after each addition.

Place egg whites in large mixing bowl; beat at highest speed until stiff but not dry. Gently fold whites into batter.

Turn into 2 greased and floured 9 inch round cake pans. Bake in moderate oven 375 degrees 25 to 30 minutes or until cake tester comes out clean. Turn layers out on cooling rack. Yield: two 9 inch layers.

Cake may be baked in greased and floured 9 x 13 inch pan. Bake in moderate oven 350 degrees about 40 minutes.

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