Ingredients

2/3 cp shortening
1 1/3 cps sugar
2 eggs
grated rind 1/2 lemon
1 tsp lemon juice
2 1/3 cps cake flour
2 tsp baking powder
1/2 tsp salt
2/3 cp milk
1 egg white 3 tbsp marshmallow cream 1 tsp lemon juice (additional) 1/2 cp minced salted almonds 1 1/2 cps confectioners' sugar

Instructions

1 - Cram the shortening and sugar; add the egg yolks, well beaten, and the lemon juice and rind.
2 - Sift the dry ingredients together; and add alternatively with the milk to the first mixture.
3 - Last, fold in the egg whites, whipped stiff.
4 - Transfer to two oiled layer cake pans, and bake in an oven at 375 degrees F. until firm,
about 25 minutes.
5 - Put together; and cover with the almond paste made by beating 1 egg white light and combining
with 3 tbsp marshmallow cream, the 2nd tsp lemon juice, 1/2 cp minced almonds and sufficient
confectioners' sugar to spread, about 1 1/2 cps.