1/2 c Shortening
1 c Sugar
3 lg Eggs
1/2 c Milk
1/2 ts Vanilla extract
2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
*filling*
4 tb Butter
3/4 c Sugar
1/8 ts Salt
2 1/2 ts Grated lemon rind
1/2 c Lemon juice
3 lg Eggs; well beaten
Recipe by: Jo Merrill
Cream the shortening and sugar together; add eggs one at at time, beating
well. Slowly mix in milk and vanilla extract.
Sift the flour, baking powder and salt together. Gradually add to
shortening mixture, beating well after each addition. Pour into two greased
and floured 8-inch pans. Bake in preheated 350 degree oven for 30-35
minutes. Cool in the pans for 10 minutes then turn cake onto racks to cool
for 30 minutes more.
Filling: melt butter in the top of a double-boiler and then stir in
sugar and salt. Add lemon rind and juice. Stir in beaten eggs slowly. Cook
over moderate heat until thick; stir constantly.
Cool before spreading between layers of the cake and on top and sides.
This filling is not thick and will not completely over cake but you will
love the taste!
