3/4 c. butter, softened
2 c. sugar
4 eggs, separated
2 1/3 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla
1 tsp. lemon juice
1/2 tsp. grated lemon rind
Raspberry preserves (sm. jar)
Rum
Whipped cream

Cream the butter. Add sugar gradually, creaming the mixture thoroughly until it is fluffy. Beat the yolks and blend into the butter and sugar mixture. Sift together the flour, baking powder and salt.

Alternately add the dry ingredients and milk to the butter and sugar mixture, a little at a time and mixing thoroughly. Stir in the vanilla, lemon juice and grated lemon rind.

Beat the egg whites until stiff but not dry. Fold into the batter. Pour into a greased 9x13 cake pan and bake at 350 degrees for 40 minutes. Cool.

Cut cake in half crosswise. Spread a thin layer of raspberry preserves over the top of one half and place the other half over it. Moisten liberally with rum. Serve in squares topped with a generous mound of real whipped cream.