1 cupful of powdered sugar

1/2 cupful of milk

1/2 teaspoonful of yellow grated rind of lemon

1/4 cupful of butter

2 whites of eggs

1 rounding teaspoonful of baking powder

1 1/2 cupfuls of pastry flour

Beat the butter to a cream; add gradually the sugar. Measure the milk, sift the flour and baking powder, and beat the whites of the eggs. First add the milk to the sugar mixture, then nearly all the flour and the lemon, and beat for at least five minutes; then fold in the well-beaten whites and stir in the remaining quantity of flour. Be sure you have exceedingly light flour, or the cakes will be heavy. Bake in tiny patty pans. When cold, ice with lemon icing.