3/4 c. milk
2/3 c. light cooking oil
2 tbsp. lemon extract
1 c. sugar
2 c. cake flour
2 tsp. baking powder
1 (3 oz.) pkg. lemon Jello

Combine milk, oil, and lemon extract in a small bowl. Sift together remaining ingredients in mixing bowl. Beat the liquids into the dry ingredients until the batter is smooth. Separate 4 large eggs. Beat yolks into batter, one at a time. Beat egg whites stiff, but not dry. Beat in 1/4 cup sugar and fold into batter. Use 10 inch Jello mold pan - any 10 inch pan will do. Grease and flour. Bake at 325 degrees for 30-45 minutes. Turn out on wire rack and cool; dust with powdered sugar.