1 c. + 2 tbsp. butter, softened
2 1/4 c. sugar
6 eggs, separated
3 1/4 c. all purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1 c. + 2 tbsp. milk
3/4 tsp. lemon rind
1 3/4 tsp. lemon juice
Lemon Filling
Additional lemon rind
Lemon twist

Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add egg yolks, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon rind and juice. Beat egg whites (at room temperature) until soft peaks form; fold into batter.

Pour batter into 3 greased and floured 9" round cake pans. Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely.

Split each layer in half horizontally. Spread lemon filling between layers and on top; garnish with additional lemon rind and lemon twist, if desired. Yield: 1 (9") layer cake.

2 1/4 c. sugar
1/4 c. + 1 1/2 tbsp. all purpose flour
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 egg, beaten
2 tbsp. butter

Combine first 5 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until melted. Cool. Yield: about 2 1/2 cups.