Description Edit

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.

Ingredients Edit

Lemon Icing Edit

Directions Edit

  1. Preheat oven to 375°F.
  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.
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