1 c. butter
2 c. sugar

Cream together. 2 tbsp. lemon rind, grated 3 c. cake flour 4 eggs (slightly beaten) 1 tbsp. baking powder 2/3 c. milk 1/4 c. real lemon juice Pinch of salt

Cream together butter and sugar until fluffy. Add vanilla and lemon rind. Add eggs. Sift together all dry ingredients. Add to creamed mixture. Add milk, mix well. Then add remaining ingredients, mix well. Pour into greased and floured (9x13) cake pan. Bake at 350 degrees for 40-45 minutes.

LEMON PUDDING FILLING:

2 1/2 c. powdered sugar
4 tbsp. cornstarch
1/2 tsp. vanilla
3 tbsp. flour
4 egg yolks
2 tbsp. butter
1/2 tbsp. grated lemon rind
2 c. hot water
Dash of salt
1/3 c. lemon juice

Mix sugar, cornstarch, flour and salt. Mix well. Gradually stir in hot water; mix well. Cook over medium heat stirring constantly. Reduce heat; cook for 8 minutes. Pour in small amounts of yolks, stirring constantly. Bring mixture to boil. Add butter, vanilla and lemon juice. Pour onto cake while cake is hot. (Fork after taking out of oven.) Cool and top with Cool Whip, then sprinkle with lemon rind. Chill.