| Blue Ribbon Lemon Cheese Cake
Cake:
1 cup of butter
2 cups of sugar
3 eggs
3 cups of cake flour
1/2 teaspoon of soda
1 teaspoon of vanilla
1 cup of buttermilk
Fluffy White Icing:
2 egg whites
1/2 cup of water
1 1/2 cups of sugar
1 tablespoon of corn syrup
1 teaspoon of cream of tartar
1 teaspoon of vanilla
a dash of salt
Lemon Cheese Filling
1 cup of sugar
1 cup of water
2 egg yolks
2 tablespoons of flour
1/2 stick of butter
3 lemons, grated and juiced
Cake: Cream butter and sugar. Add eggs one at a time, beating after each egg. Combine and sift flour and soda. Add flour and buttermilk alternately to mixture. Pour into 4 greased and floured cake pans. Bake at 350ºF. for 25 - 30 minutes. Remove from pans and cool.
Filling: Blend all ingredients in the top of double broiler and cook over medium heat until thickened. Cool and spread over cake layers.
Icing: Place all ingredients in top of double broiler and cook over boiling water, beating with electric mixer for 7 minutes or until the mixture forms stiff peaks. Spread around sides of cake. Serves 20
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