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

Butter 3 (9 inch) round cake pans, line with waxed paper and butter again. Cream butter and sugar; add eggs and beat well. Add vanilla and lemon rind. Sift cake flour, baking powder, baking soda and salt and add to creamed mixture alternately with sour cream. Bake 30 to 35 minutes at 350 degrees.

LEMON FILLING:

1 pkg. lemon pudding & pie filling mix
1/3 c. sugar
2 eggs
2 c. milk
1 c. whipping cream
1 tsp. grated lemon rind

Combine lemon filling, sugar and eggs; add milk, bring to boil and cook 5 minutes. Place in mixing bowl; cover with waxed paper until cool and then beat. Whip cream and fold 1/2 into lemon mixture. Use all but 3/4 cup for filling between layers of cake. Fold rest of whipped cream and lemon rind into remaining lemon mixture. Frost top and sides. Garnish with grated lemon rind. Refrigerate for 1 hour.