2 c All-purpose flour 3 1/2 ts Baking powder
1 1/2 c Sugar 1 ts Salt
1/2 c Shortening 1 ts Vanilla
1 c Milk 3 ea Eggs
LEMON FILLING
3/4 c Sugar 1 ts Grated lemon peel
3 tb Cornstarch 1/4 c Lemon juice
1/4 ts Salt 2 dr Yellow food color, if
2/3 c Water -desired
1 tb Butter
Cake: Heat oven to 350 degrees. Greased and flour two round pans.
Beat all ingredients on low speed, scraping bowl constantly, for 30
seconds. Beat on high speed, scraping bowl frequently, for three
minutes. Bake for 30 to 35 minutes or until pick inserted in center
comes out clean. Filling: Mix sugar, cornstarch and salt in 1 1/2
quart saucepan; slowly add water. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil 1 minute, remove
from heat. Stir in butter and lemon peel until butter is melted;
gradually add lemon lemon juice and food colors. Press plastic wrap
onto filling and refrigerate until set, at least two hours. Cake
layers can be sliced into two layers or four layers with the filling
placed between the layers.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
8 servings
