Lemon Gold Cake and Lemon Fluff Frosting

• 2¼ cup sifted flour
• 1½ cup sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• ½ cup salad oil
• 6 eggs, separated
• ¼ cup cold water
• 2 tsp. lemon juice
• 1 tsp. grated lemon rind
• ½ tsp. cream of tartar

Sift flour, sugar, baking powder and salt together in a bowl. Make a well and add in order the oil, egg yolks, water, lemon juice and rind. Beat with spoon until smooth. Add the cream of tartar to egg whites and beat until very, very stiff. Pour egg yolk mixture gradaully over the whipped egg whites, carefully folding with a rubber scraper just until blended. Do not stir. Pour immediately into greased 10×4 inch tube pan. Bake at 325 degrees F for 70 minutes or until the top springs back when lightly touched. When cold, frost with:

Lemon Fluff Frosting

• ½ cup margarine
• dash of salt
• 2 tsp. grated lemon rind
• 4 cups sifted powdered sugar
• 3 tbsp. lemon juice

Cream margarine. Add salt. Add part of sugar and cream well. Add remaining sugar alternately with lemon juice, creaming until light and fluffy. Add lemon rind and mix until thoroughly blended.