1 c. soft butter
1 1/2 c. sifted flour
1/4 tsp. baking soda
1 1/2 c. sugar
1 1/2 tbsp. lemon juice
1 1/2 tsp. vanilla
5 lg. eggs, separated
1/8 tsp. salt
1 tsp. cream of tartar

Grease a 9 inch tube pan or 9 x 5 x 3 loaf pan with 1 tablespoons of butter. Dust with flour. Sift 1 1/2 cups flour, soda, and 3/4 cup sugar in bowl. Add remaining butter; mix well with fingers. Add lemon juice, vanilla, then egg yolks, one at a time, mixing with the fingers until well blended. Beat egg whites with salt until stiff, but not dry. Gradually beat in remaining 3/4 cup sugar; fold in cream of tartar.

Add to first mixture, and fold in with hands until whites are thoroughly mixed in. Spoon into pan, and even with back of spoon. Jolt pan on table or spank to remove air bubbles. Bake at 325 degrees for 1 hour or until done. Then turn off heat, let stand in oven 10-15 minutes. Remove to cake rack let stand 10 minutes longer. Loosen with spatula and turn out on waxed paper covered rack; cool. Dust with confectioners sugar.