1 c. shortening
1 c. buttermilk
1 tsp. baking powder
1 tsp. lemon extract
1/4 tsp. almonds
2 c. sugar
3 c. flour
1 tsp. vanilla
1 tsp. salt
5 egg whites, unbeaten

Cream shortening until fluffy. Add sugar gradually and cream together until very light and fluffy. Add sifted dry ingredients alternately with buttermilk and extracts until all has been used. Last, beat in egg whites, one at a time, beating about 2 minutes after each. Bake in 2 (8 or 9 inch) cake pans, greased and floured, at 350 degrees for 30 to 35 minutes. Cool and frost.

WHITE FROSTING FOR WHITE BUTTERMILK CAKE:

1 1/2 c. sugar
1/4 c. water
2 egg whites
1 tsp. vanilla
1 good handful of miniature marshmallows

Cook sugar and water until it spins a thread when dropped from a fork. Have egg whites beaten well. Gradually add hot syrup, then the marshmallows. Beat until stiff enough to frost. Can add coconut between and on top. The frosting keeps well and doesn't get too hard. My favorite white cake.