Queen of White Cakes
2 cups of white granulated sugar
1 cup of unsalted butter
1 cup of fresh sweet milk
3 cups of all purpose flour
1/2 cup of cornstarch
2 teaspoons of baking powder- the best we like is Calumet
2 teaspoons of lemon extract
Whites of 8 eggs
Separate whites of the eggs and beat them stiff with a pinch of salt and some sugar. Melt the butter and mix with all the dry ingredients. Add the lemon extract into the beaten eggs and fold the egg whites slowly into the dough. Bake in the moderately hot owen up to 35 minutes.
This cake is traditionally baked in Iowa.