1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 c. milk

Sift flour; measure. Resift 3 times with baking powder and salt. Cream shortening and sugar; add eggs. Beat until smooth; add vanilla. Add alternately flour and milk. Pour into greased 7 x 11 x 11 1/2 inch pan. Bake at 350 degrees for 25 minutes. Serve warm with sauce.

LEMON SAUCE:

1 tbsp. cornstarch
3/4 c. sugar
1/8 tsp. salt
3/4 c. boiling water
1 egg, separate
1 tbsp. butter
2 tbsp. lemon juice

Combine cornstarch, sugar, salt, and water to top of double boiler. Cook over direct heat. Stir constantly until boiling and thick. Stir into beaten egg yolk. Place over boiling water and cook 2 minutes. Remove from heat. Add butter and lemon juice. Fold in stiff egg whites. Serve over cake; warm.