1/2 c. butter
1 c. sugar
2 eggs, well beaten
2 c. sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. milk
2 tbsp. lemon juice
Lemon cream filling
Fluffy boiled icing

Cream the butter and sugar together, and add well beaten eggs. Sift the flour, baking soda, and salt together 3 times. Add to creamed mixture alternately with milk soured with the lemon juice. Beat until smooth. Pour into 2 greased 8 inch layer cake pan. Bake in a moderate oven (350 degrees) for 25 to 30 minutes. Cool. Spread lemon cream filling between layers, and cover top and sides of cake with fluffy boiled icing. This recipe makes one 8 inch cake.

LEMON CREAM FILLING:

Combine one beaten egg yolk: 2 tbsp. cornstarch 1/2 c. water 1/4 c. lemon juice 1/8 tsp. grated lemon rind

Cook in double boiler for 15 minutes, stirring often. Add 1/2 tablespoons butter and cool.