1/2 c. butter
1 1/2 c. sugar
3 eggs, save one egg white for filling
2 1/2 c. flour
1 1/2 tsp. baking powder
1 c. milk

Cream butter and sugar; add well beaten eggs. Sift flour and baking powder; add to batter along with the milk. Beat well. Pour into 2 greased and floured 8 inch cake pans. Bake at 350 degrees for 30-35 minutes.

LEMON BUTTERCREAM:

Grated rind of 1 lemon
4 tbsp. butter
2 c. powdered sugar
1 egg
3 tbsp. lemon juice
1 tbsp. lemon curd

Beat lemon rind and butter. Add 1 cup powdered sugar and beat until blended. Add egg and another cup of powdered sugar; beat until blended. Add remaining ingredients and beat. Spread on cooled cake.