1 c. cake flour
1 1/2 c. sugar
1 1/3 c. egg whites
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/2 tsp. almond extract
4 well-beaten egg yolks
2 tbsp. cake flour
1 tsp. lemon extract
Lemon icing

Sift 1 cup flour and 1/2 cup sugar into a small bowl; set aside. Beat egg whites until frothy in separate bowl. Add salt and cream of tartar; beat until stiff and glossy. Add remaining 1 cup sugar a little at a time; fold in thoroughly. Fold in vanilla and almond extract. Sift flour-sugar mixture over top of batter, a little at a time. Fold in gently with a down-over-up motion; divide batter. Blend egg yolks, 2 tablespoons cake flour and lemon extract together in a small bowl; fold into half of cake batter. Alternately layer the two batters into 10-inch ungreased tube pan. Bake at 325 degrees for 1 hour. Invert pan on wire rack to cool cake. Cool at least 1 hour before icing.

LEMON ICING:

1 lb. confectioner's sugar
1/4 c. milk
1/4 c. lemon juice
Yellow food coloring
2 tbsp. confectioners' sugar

Sift 1 pound confectioners' sugar into small mixing bowl. Gradually stir in milk and lemon juice to smooth consistency, thin enough to drizzle down sides of cake. Tint icing pale yellow by adding several drops of food coloring. Pour icing over top of cake and drizzle down the size. Sift 2 tablespoons confectioners' sugar over top of cake.