Orange-Lemon Cake

2 C. flour
2-1/2 tsp. baking powder
3/4 tsp. salt
2/3 C. shortening
1-1/2 c. sugar
1 grated orange peel
1-1/2 tsp. grated lemon peel
3 eggs
2/3 C. milk
2 Tbsp. lemon juice
Lemon Filling
Fluffy White Frosting

Grease and lightly flour two 8 x 1/2-inch or 9 x 1-1/2-inch baking pans. Combine the flour, baking powder and salt. Beat shortening about 30 seconds. Add sugar and peels; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients, milk and lemon juice alternately to beaten mixture, beating after each addition. Divide batter between pans. Bake in 350 degrees oven for 30 minutes or until done. Cool, in pans on wire racks 10 minutes; remove to racks to cool completely. When cool, spread Lemon Filling between layers. Frost with Fluffy White Frosting.

Lemon Filling:
3/4 C. sugar
2 Tbsp. cornstarch
dash of salt
3/4 C. cold water
2 egg yolks
1 tsp. grated lemon peel
3 Tbsp. lemon juice
1 Tbsp. butter
Combine sugar, cornstarch and dash of salt. Stir in cold water. Add beaten egg yolks, lemon peel and lemon juice. Cook and stir until bubbly; cook 1 minute more. Stir in 1 tablespoon butter. Cover with waxed paper. Cool.

Fluffy White Frosting:
1 C. sugar
1/4 tsp. cream of tartar
2 egg whites
1 tsp. vanilla
In a saucepan combine sugar, cream of tartar, 1/3 cup water and dash of salt. Cook and stir until bubbly and sugar dissolves. In a mixing bowl combine egg whites and vanilla. Add sugar syrup very slowly to unbeaten egg whites while beating constantly at high speed, about 7 minutes or until
stiff. Frost top and sides of two layer cake.

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