Instructions

1. Preheat oven to 325ºF. Grease and flour pans.
2. Sift and combine all-purpose flour, cornstarch, baking powder and salt in a large bowl. Set aside.
3. Cream margarine/butter and sugar.
4. Add egg yolks one at a time to the creamed mixture. Add lemon zest.
5. In a measuring cup or bowl, combine the lemon juice, lemon essence and buttermilk.
6. Alternately add the dry ingredients and buttermilk mixture to the cake batter, beginning and ending with the dry ingredients.
7. In a CLEAN mixing bowl, beat egg whites until stiff peaks form (but not dry).
8. Gently fold egg whites into the cake batter using a wooden spoon or plastic spatula.
9. Pour batter into prepared pans and bake until done.
10. Remove cakes from the oven and set aside to cool for 10 minutes.
11. Meanwhile, combine ingredients for syrup in small saucepan, cooking over low heat until sugar is dissolved.
12. While the cakes are still in the pan, poke holes in the top of the cakes. Spoon lemon syrup over cakes. (The amount of syrup used is a matter of personal preference.)
13. Allow cakes to cool completely before decorating or freezing.