1 c. butter
2 c. sugar
1 tbsp. baking powder
3 c. sifted cake flour
3/4 c. milk
6 egg whites, stiffly beaten

LEMON CHEESE CAKE FILLING:

1/2 c. butter
1 c. sugar
6 egg yolks
Grated rind of 2 lemons
Juice of 2 lemons

Combine all ingredients in top of double boiler. Cook over hot water, stirring constantly until thick. Cool; place between layers and on top of lemon cheese cake, sprinkle with coconut, if desired. White 7 minute icing may be used to frost sides of the cake.

Cream butter and sugar with mixer, beating until light and fluffy. Add sifted dry ingredients alternately with milk. Fold in egg whites. Pour into 3 greased round 8 inch layer pans.

Bake in moderate (350 degree) oven for 25 to 30 minutes, or until top springs back when lightly touched.

Cool on racks.