Butterless Cake With Icing

"Oh, the War Years. Articles were being written on how to cook tempting dishes without spending money on things like butter and cream. Here is a butterless cake, devised at that very time to help people all over the country come up with a bit of magic when there didn't seem to be any stardust." Another recipe from the "Forgotten Recipes" cookbook. Hope you like it!

• Ready In: 45 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  egg, separated
• 2⁄3 cup sugar
• 1⁄2 cup evaporated milk
• 1  cup flour
• 2  teaspoons baking powder
• 1⁄8 teaspoon salt
• 3⁄4 teaspoon  lemon extract
• 2  tablespoons evaporated milk
• 1  cup powdered sugar
• 3⁄4 teaspoon  lemon extract

Directions

1. Put egg yolk in a mixing bowl and beat until light; gradually add the sugar and milk while beating continuously.
2. Sift your flour, baking powder, and salt together; set aside.
3. Beat egg white until stiff; fold dry ingredients into egg white.
4. Add egg white mixture and flavoring to sugar-milk mixture, blending well.
5. Pour batter in a prepared 8-inch square pan.
6. Bake at 375 degrees ("a moderately hot oven") for 30 minutes.
7. Icing: Warm the 2 tablespoons evaporated milk in a small saucepan, and add the 3/4 teaspoon lemon extract and 1 cup powdered sugar.
8. Top on cake.
9. If you'd like, you can color the icing with food coloring.