2/3 c. Crisco
1 tbsp. grated orange peel
1 1/2 tsp. grated lemon peel
1 1/2 c. sugar
3 eggs
2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
3/4 tsp. salt
2 tbsp. lemon juice
3/4 c. milk

Combine Crisco, orange peel and lemon peel; mix well. Add sugar gradually; cream until light and fluffy. Add eggs one at a time, beat well after each.

Sift together flour, baking powder and salt; add to creamed mixture alternately with lemon juice, then milk, a small amount at a time. Beat after each addition until smooth. Bake in two greased and floured 9 x 1 1/2 inch round cake pans in moderate oven (375 degrees) for 25-30 minutes. Cool. Frost as desired.