(Ingredients:
- 2 cups sifted cake flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1/3 cup butter
- 1 cup sugar
- 3 eggs, separated
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon lemon extract
- 1/2 cup buttermilk
- 2 tablespoons distilled white vinegar
Preparation:
In mixing bowl, cream butter and shortening; add sugar gradually, creaming until light and fluffy. Add egg yolks; beat until very light. Add vanilla and lemon extract; blend well.
Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture. Beat until batter is smooth. Fold in stiffly beaten egg whites.
Pour buttermilk cake batter into greased 7 x 10 x 2-inch baking pan or 2 8-inch layer cake pans.
Bake single at 350°. 35 to 45 minutes; layers at 375°. 25 to 30 minutes.
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