LINDA’S BUTTERMILK CAKE

2 cups sifted cake flour
3/4 teaspoon Arm & Hammer Brand or Cow Brand Baking Soda
1/2 teaspoon salt
2/3 cup shortening
1 cup sugar
3 eggs, separated
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 cup buttermilk
2 tablespoons distilled vinegar

Sift flour, soda, and salt together.

Cream shortening; add sugar gradually, creaming until light and fluffy. Add egg yolks; beat until very light. Add vanilla and lemon extract; blend well. Add dry ingredients alternately with combined buttermilk and vinegar. Beat until batter is smooth.

Fold in stiffly beaten egg whites. Pour into greased 7x10x2-inch loaf pan or 2 (8-inch) layer cake pans, 11/2 inches deep.

Bake loaf at 350 degrees F. (moderate oven) 40 to 45 minutes; layers at 375 degrees F. (moderate oven) 25 to 30 minutes.

Makes 1 (7x10x2-inch) loaf cake or 2 (8-inch) layers, 1 1/2 inches deep
Source:
Recipe Booklet - New Fashioned Old Fashioned Recipes, Church and Dwight Co., Inc., 1949