In a medium bowl, cream together the sugar and shortening.

Combine flour, baking powder and salt, add alternately with milk to the creamed mixture and mix well. Add vanilla and lemon extract.

Carefully fold in stiffly beaten egg whites.

Turn out into a cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.

Bake in 190 C (375 F) oven about 20 minutes or until the cake tests done with a toothpick.