2 1/2 c. sifted cake flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
3/4 c. milk
2/3 c. Crisco
3 eggs
1/2 c. milk (extra milk)
1 tbsp. vanilla extract
1/2 tsp. cream of tartar

In mixing bowl combine dry ingredients adding 3/4 cup milk and Crisco gradually beat with mixer, adding eggs, vanilla and extra 1/2 cup of milk. Pour batter into 9 inch cake pans. Bake at 350 degrees 35 minutes until golden brown. Three layers, or one for long loaf pan sheet cake.

LEMON FILLING:

3/4 c. sugar
3 tbsp. corn starch
Dash of salt
3/4 c. water
2 slightly beaten eggs, yolk only
3 1/2 tbsp. pure lemon juice
1 tbsp. grated lemon peel
1 tbsp. pure butter

Combine all ingredients and cook over medium heat until thick. While cooling add lemon peel and butter. Frost sides and top of lemon cake.