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Lemon Cream Cake

3 level teaspoons Calumet Baking Powder 1/2 cup butter 11/2 cups sifted granulated sugar Juice of 1/2 lemon Rind of 1 whole lemon 1 cup cold water Whites of 4 eggs Sift flour once, then measure, add baking powder and sift three times; cream butter and sifted sugar thoroughly, add grated rind then put lemon juice in cup, add water to make a full cup, now add flour and water alternately, beating thoroughly, last fold in well-beaten whites of the 4 eggs. Bake in moderate oven, 30 to 35 minutes. Lemon Cream Filling Yolks of 4 eggs; juice of 1/2 lemon; about 2 cups confectioner's sugar. Put yolks and lemon juice into a deep bowl, add gradually sugar, beating all the time, keep adding sugar until just right to spread, beat long and hard and spread on cake when cool. The lemon cream and orange cream cakes are very fine and economical, and failure is impossible with these two recipes and Calumet Baking Powder. 4 cups pastry flour