1 c. butter
2 c. sugar
3 c. flour
1 c. sweet milk
4 eggs
3 tsp. baking powder
1 tsp. vanilla
1/2 tsp. almond flavoring

Cream butter; add sugar gradually until creamy. Separate eggs; add yolks one at a time. Beat well after each yolk. Sift flour; add 2 teaspoons baking powder. Save one teaspoon baking powder to add to egg whites. Beat egg whites until stiff. Add flour to creamed mixture alternately with milk beginning with flour and ending with flour. Fold in egg whites last. Bake in 8 pans, putting 6 tablespoons of batter in each pan. Bake at 350 degrees for 15 minutes. Do not let brown.

LEMON FILLING: (make first)
4 eggs
2 c. sugar
4 lemons
4 tbsp. butter
1/4 tsp. salt

Squeeze lemons and grate rinds. Mix all and cook in double boiler until thick. Cool. Have filling cold and cake hot. Bake 4 cakes and put together as soon as done, then bake 4 more, put together. Frost with 7 Minute Icing.