I basically made my lemon cake with vanilla rather than lemon and instead of milk I used buttermilk. Steve says it's very good... The icing is a meringue style. I first dissolved some sugar (I used about 3/4 of a cup) with three egg whites in a double boiler. Then I whisked them up with a touch of salt and tartar powder in my new Kitchen Aid stand mixer (I've only wanted on for about 10 years!). Just as stiff peaks were forming I added 2 tsp of pure vanilla extract.
The final product: