Liberty Cake with Lemon Icing

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup butter softened
 * 1½ cups granulated sugar
 * ⅔ cup granulated sugar
 * 3 cups sifted cake flour
 * ½ teaspoon salt
 * 1 teaspoon baking soda
 * 1 cup buttermilk
 * ½ teaspoon lemon extract
 * ½ teaspoon almond extract
 * 6 egg whites
 * 1 teaspoon cream of tartar

Lemon Icing

 * 3 cups sifted powdered sugar
 * 2 tablespoons light cream
 * 1 tablespoon lemon juice strained
 * ½ teaspoon finely grated lemon peel

Directions

 * 1) Preheat oven to 375.
 * 2) Grease and flour three round cake pans.
 * 3) Set aside.
 * 4) In a large bowl cream butter then gradually add 1½ cups sugar and cream until light.
 * 5) Sift flour with salt and baking soda.
 * 6) Combine buttermilk with lemon and almond extracts then alternately add sifted flour mixture in thirds with buttermilk mixture.
 * 7) Beat well after each addition.
 * 8) In a second large bowl beat egg whites until frothy then add cream of tartar and remaining ⅔ cup sugar gradually and continue beating until egg whites are stiff but not dry.
 * 9) Fold butter flour mixture into beaten egg whites working carefully so as not to lessen the volume of egg whites.
 * 10) Turn into prepared pans.
 * 11) Bake for 30 minutes.
 * 12) Remove from oven and allow to 10 minutes in pans then turn out and cool completely on wire rack.
 * 13) When thoroughly cooled fill and frost cake with the lemon icing.
 * 14) To prepare icing combine sugar and cream beating until a moderately thick icing is formed.
 * 15) Add lemon juice and lemon peel then stir to blend.
 * 16) If needed add just enough additional cream to thin icing so that it will spread thinly and evenly.