1 c. butter, softened
2 c. sugar
3 lg. eggs
1 tsp. vanilla
2 tsp. grated lemon rind
3 1/2 c. cake flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 c. sour cream

Grease bottom of 3 (9 inch) round cake pans and line with parchment paper and grease again. Cream butter and sugar together. Add eggs one at a time, beating after adding each one. Add vanilla and lemon peel. Sift dry ingredients together and add to creamed mixture alternately with sour cream. Divide batter among three pans. Bake at 350 degrees for 30-35 minutes or until tests done. Cool.

LEMON FILLING:

1 pkg. lemon pie filling (not instant)
1/3 c. sugar
2 lg. eggs
2 c. milk
1 c. whipping cream
1 tsp. grated lemon peel

Combine pudding mix, sugar and egg in saucepan. Add milk and cook over medium heat, stirring constantly. Bring to boil, reduce heat and cook 5 minutes. Remove from heat. Place wax paper over top of pan to cool. Whip cream until soft peaks - add lemon mixture to whipped cream (reserve 3/4 cup lemon to frost top and side of cake with). Put filling between the layers of cake and frost with reserved part.