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

Cream butter and sugar with mixer, beating until light and fluffy. Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Pour into 3 greased 8 inch layer pans. Bake in moderate oven at 350 degrees 25-30 minutes or until top springs back when touched. Cool on racks.

LEMON CHEESE 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 cake, if desired.