2 1/2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 1/3 c. buttermilk or sour milk
1/2 c. shortening
1 tsp. vanilla
4 egg whites
Lemon Butter Frosting (recipe below)
Lemon slices (optional)

In a large mixer bowl combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 2 minutes, scraping bowl occasionally. Add egg whites; beat 2 minutes more, scraping bowl.

Pour the batter into 2 greased and floured 9 x 1 1/3 inch round baking pans. Bake in a 350 degree oven for 30 to 35 minutes or until cake tests done. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Fill and frost tops and sides of cake; garnish with lemon slices, if desired. Makes 12 servings.

LEMON BUTTER FROSTING:

In a small mixer bowl beat 6 tablespoons butter for 30 seconds. Gradually add:

Beat in: 1 1/2 tsp. vanilla 1/2 tsp. finely shredded lemon peel

Gradually beat in 2 to 2 1/4 cups more sifted powdered sugar.