4 eggs, separated
1/2 teaspoon cream of tartar
1 1/4 cups sugar, divided
1/2 cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup LDF milk
2 teaspoons grated lemon peel
1 tablespoon lemon juice

Preheat oven to 350º F.

Meringue: In a medium mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.

Cake: In a large mixing bowl, beat together butter and remaining sugar at medium speed until light and fluffy. Add egg yolks and beat until thoroughly blended. In small bowl, stir together flour, baking powder, and salt. Add to batter alternately with milk, blending well after each addition. Beat in lemon peel and juice.

Pour into 2 (8 inch x 1 1/2 inch round) cake pans, lined on the bottom with waxed paper. Spread reserved meringue over batter in each pan, gently smoothing tops. Bake for 25 minutes. Turn off oven. Let stand in oven 5 minutes. Cool on wire racks. To serve, stack layers on serving plate or platter. Garnish with LDF whipped cream.

From the American Egg Board. For more delicious ideas visit their site at www.aeb.org/Recipes.
Mooo News, December 2006