Tangy Lemon Cake

• 1/2 c. margarine
• 1 tsp. lemon extract
• 1 tsp. vanilla extract
• 1 1/4 c. sugar
• 2 1/2 c. sifted cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/3 c. buttermilk
• 4 egg whites
• 1/4 c. sugar

1. Cream together margarine, lemon extract and vanilla extract. Blend in 1 1/4 cup sugar.
2. Sift together flour, baking powder and salt.
3. Add alternately with buttermilk, beating well after each addition.
4. Beat egg whites until foamy.
5. Gradually add 1/4 cup sugar, beating until stiff peaks form.
6. Fold into batter.
7. Pour into 2 greased 9-inch layer pans.
8. Bake at 350u0b0 for 30 minutes or until done.
9. Cool 10 minutes; remove from pans.
10. Fill and frost with a lemon 7-Minute Frosting.

margarine, lemon extract, vanilla extract, sugar, cake flour, baking powder, salt, buttermilk, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=574981 (may not work)