1 c. butter
1 c. granulated sugar
1 c. powdered sugar
4 egg yolks
1 tsp. vanilla extract
1 tsp. almond or lemon extract
3 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1 c. milk
4 egg whites, beaten stiff

Cream butter. Sift the two sugars together and add gradually to butter, blending well. Add unbeaten egg yolks, one at a time and beat until smooth. Mix in extracts. Sift together flour, baking powder and salt. Starting and ending with flour, add flour and milk alternately to butter mixture. Fold in stiffly beaten egg whites. Grease and flour a cast-aluminum, fluted 10" x 4 1/2" cake pan; pour in batter. Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 15 minutes. Sprinkle lightly with confectioners' sugar before serving.