3/4 c. butter
2 c. sugar
Grated rind of 1 lemon
3 lg. eggs
1 1/4 c. milk
3 1/2 c. sifted cake flour
4 tsp. baking powder
3/4 tsp. salt

Cream butter, sugar and lemon rind together. Beat egg yolks until thick; add to the creamed mixture. Sift flour, salt and baking powder together several times. Add alternately to the creamed mixture with the milk. Beat until smooth. Fold in the egg whites, beaten stiff but not dry. Bake in 4 (7 inch) or 3 (8 inch) greased layer pans. Bake in moderately hot oven about 25 minutes or until they spring back lightly from the touch in the center.

LEMON FILLING:

4 tbsp. plain flour
3/4 c. sugar
1 egg, slightly beaten
1/4 c. lemon juice
Rind of 1/2 lemon
1/2 c. water
2 tsp. butter

Sift flour and salt together. Add slightly beaten egg and lemon juice. Blend until smooth. Heat water and lemon rind in top of double boiler. Add gradually to egg mixture. Return to double boiler and cook until thick, stirring constantly. Remove from stove. Stir in butter, cool to lukewarm. Spread between layers of cake. Spread top and sides with Boiled Icing.

BOILED ICING:

1/2 c. water
1 c. sugar
2 egg whites

Cook the sugar and water together, stirring until the sugar has dissolved. Then cook without stirring until thick. Remove from heat and allow to cook while egg whites are beat stiff. Pour syrup in a thin stream over the egg whites, beating mixture constantly until thick enough to spread. For flavor, add a little grated lemon rind. Dried apples or peach filling may be used instead of lemon, if desired. 2 cups fruit, 1 cup water. Cover and cook until tender. Add sugar, cook slowly, stirring constantly until smooth and thick. Remove from heat, stir until lukewarm, then spread between cake layers.