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 ==
# Preheat oven to 375°F.
# Grease and flour three round cake pans.
# Set aside.
# In a large bowl cream butter then gradually add 1½ cups sugar and cream until light.
# Sift flour with salt and baking soda.
# Combine buttermilk with lemon and almond extracts then alternately add sifted flour mixture in thirds with buttermilk mixture.
# Beat well after each addition.
# 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.
# Fold butter flour mixture into beaten egg whites working carefully so as not to lessen the volume of egg whites.
# Turn into prepared pans.
# Bake for 30 minutes.
# Remove from oven and allow to 10 minutes in pans then turn out and cool completely on wire rack.
# When thoroughly cooled fill and frost cake with the lemon icing.
# To prepare icing combine sugar and cream beating until a moderately thick icing is formed.
# Add lemon juice and lemon peel then stir to blend.
# If needed add just enough additional cream to thin icing so that it will spread thinly and evenly.
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Category:Cathy's Recipes
Category:Cake Recipes
Category:Buttermilk Recipes
Category:Egg white Recipes
Category:Lemon juice Recipes
Category:Lemon peel Recipes