Instructions: Preheat the oven to 375 degrees. Grease and flour three round 8-inch layer-cake pans. Set aside.

In a large bowl, cream butter; gradually add 1 1/2 cups sugar and cream until light. Sift flour with salt and baking soda. Combine buttermilk with lemon and almond extracts. Then alternately add sifted flour mixture in thirds with buttermilk mixture. Beat well after each addition. In a second large bowl, beat egg whites until frothy; add cream of tartar and remaining 2/3 cup sugar gradually, and continue beating until egg whites are stiff but not dry. Fold butter-flour mixture into beaten egg whites, working carefully so as not to lessen the volume of egg whites.

Turn into prepared pans. Bake until well risen, light brown, and firm to the touch, about 30 minutes. Remove from oven, let cool 10 minutes, then turn out of the pans onto wire rack to cool. When thoroughly cooled, fill and frost with the "Lemon Icing." This recipe yields one 8-inch three-layer cake.

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