1/4 c Butter, sftnd
1/4 c Shortening
1 1/4 c Sugar, divided
2 ts Lemon peel, gr
1/2 ts Vanilla extract
2 c Cake flour
1 tb Bkg pwd
1/4 ts Salt
3/4 c Milk
6 Egg whites
Filling:
1/2 c Sugar
1/3 c All-purpose flour
1 3/4 c Milk
3 Yolks, lightly beaten
1/4 c Lemon juice
1 ts Vanilla ext
1 ts Lemon peel, gr
1 c Heavy cream, whipped
In a bowl cream butter, short and 1 c sugar. Add lemon peel and vanilla;
mix well. Comb flour, bkg pwd and salt. Grad add to creamed mix alt with
milk, mixg well after each addition; set aside. Beat egg whites til soft
peaks form. Grad add rem sugar, beatg til stiff peaks form. Fold into the
cream mix. Pour into 3 greased and waxed paper lined 9″ round cake pans.
Bake at 350 for 15-20 min or til cake test done. Cool in pans 10 min before
rem to a wire rack. For filling, comb sugar and flour in a saucepan. Grad
add milk; cook and stir til thickened and bubbly. Cook and stir 2 min more.
Rem from heat. Grad stir a little of hot fillg into the yolks; return all
to the pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from
heat and stir in lemon juice, vanilla and peel. Cover and cool. Fold in
the cream then spread between each layer and on top of cake. Cover and
chill.
Yields
14 Servings