2 c  Sifted all purpose flour
1/2 ts Salt
2 1/2 ts Baking powder
2 ts Vanilla extract
1/2 c  Softened butter
1 1/2 c  Sugar
4 lg Egg whites
3/4 c  Milk

-LEMON FILLING-
1 c Sugar
1/4 ts Salt
2 ts Cornstarch
4 lg Egg yolks
1/3 c Fresh lemon juice
1/4 c Butter
1/4 ts Vanilla extract
2 ts Grated lemon rind

Cake Directions:
Sift flour with salt and baking powder and set aside.
Add vanilla extract to softened butter and mix well.
Gradually blend in sugar. Beat in egg whites, one at a
time. Add flour mixture alternately with milk. Beat
batter for half minute. Turn batter into two well
greased, lightly floured 9 inch round cake pans. Bake
in preheated 375 oven for 25 to 30 minutes, or until a
toothpick inserted in the center comes out clean. Cool
cakes in pan for 10 minutes. Turn out onto wire racks
to finish cooling. When cake is cold, spread Lemon
Cheese Filling between layers and over top layer.
Directions for Lemon Cheese Filling: Combine sugar,
salt and cornstarch in top part of a one quart double
boiler. Add egg yolks and mix well. Stir in lemon
juice. Cover and cook over simmering water for 20
minutes, or until mixture has thickened, stirring
frequently to prevent lumping. Remove from heat and
stir in butter, vanilla and lemon rind. Chill over
ice water until firm enough to spread. Makes 1 1/4
cups or enough to spread over the tops of two 9 inch
cake layers.