General Robert E. Lee Orange Lemon Cake

Combine first 3 ingredients and salt, sift and set aside. Combine egg yolks and sugar in a large mixing bowl; beat at high speed until mixture is thick and lemon colored. Reduce speed to medium and gradually add vegetable oil. Add flour mixture; mix until well blended. Stir in lemon rind and juice.

Beat egg whites at room temperature and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper lined and greased 8 inch round cake pans.

Bake at 325 for 20 to 25 minutes or until cake springs back when touched. Cool in pans 10 minutes, loosen cake from sides of pan; remove cake from pan and peel off wax paper. Cool layers completely on wire racks.

Frost with Orange-Lemon Frosting. Store in refrigerator.

Orange-Lemon Frosting

1/2 cup butter, softened

3 egg yolks

2 16 oz pkgs powdered sugar sifted

grated rind of 4 oranges

grated rind of 2 lemons

2 tbls lemon juice

4 to 5 tbls orange juice

Cream butter, add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well. Yield 4 cups.

From Southern Living 1988