Baltimore Lemon Cake



4 cups sifted cake flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar, divided 1 cup and 1/2 cup
1/2 cup (1 stick) light butter, softened
1 cup applesauce
1 1/2 cups skim milk
1 tablespoon vanilla extract
2 tablespoons lemon zest
1 cup egg whites
1 cup water
2 cups sugar
3/4 cup lemon juice



Sift flour, baking powder and salt together. Cream 1 cup of sugar, butter and applesauce in an electric mixing bowl until fluffy. Add the flour and milk in 1/3 installments. Add the vanilla and zest.

Beat egg whites to soft peaks. Beat in 1/2 cup sugar. Fold into cake mixture. Bake in a sprayed and floured 11x17" pan at 375F for 50 minutes. Cool.

Boil water, 2 cups sugar, 3/4 cup lemon juice to syrup. Poke many holes in cake with a skewer. Pour lemon syrup over. Chill for 4 hours.