4 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
3 c. sugar
1 tbsp. vanilla
2 c. buttermilk
6 egg whites
1 pkg. lemon pie filling

Sift together cake flour, baking soda, baking powder and salt. Cream butter and sugar until light and fluffy. Beat in vanilla. Add dry ingredients alternately with buttermilk, beating well after each addition. Add egg whites, beat at medium speed 2 minutes.

Pour batter into 3 waxed paper lined 9 inch round cake pans. Bake in 350 degree oven 20 minutes; reduce heat to 325 degrees and bake 25 more minutes or until tests done. Cool in pans on rack 10 minutes, remove from pans and cool on rack completely.

Prepare lemon pie filling according to package directions. Allow to cool thoroughly. Spread between layers of cake and stack cake. Frost top and sides with Lemon Butter Frosting.

LEMON BUTTER FROSTING:

Combine 5 cups sifted confectioners' sugar with 1/2 cup soft butter, 1/4 teaspoon almond extract and 2-3 tablespoons lemon juice. Beat in 1 egg white until smooth. Add 1 teaspoon grated lemon peel. Use to frost top and sides of cake.