1 c. butter, softened
2 c. sugar
3 1/4 c. all-purpose flour
1 tbsp. baking powder
3/4 tsp. salt
1 c. milk
1 tsp. vanilla
8 egg whites, stiffly beaten
Lemon Cheese Icing

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Fold in beaten egg whites.

Pour batter into 3 greased and floured 9" round cake pans. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Spread Lemon Cheese Icing between layers and on top.

LEMON CHEESE ICING:

8 egg yolks
1 1/4 c. sugar
1/2 c. lemon juice
1 stick butter
Grated rind of 2 lemons

Beat yolks and sugar together. Add butter and juice. Cook in double boiler until real thick. Add rind. Beat well until cool. Spread between layers and ice.