3 c. sifted cake flour
3 tsp. baking powder
3/4 c. (1 1/2 sticks) butter
1 1/2 c. granulated sugar
1 tsp. vanilla
3 lg. eggs
1 1/4 c. milk

Lemon Fill and Frost Recipe follows; after cake directions. Sift together the flour and baking powder. Cream the butter, granulated sugar and vanilla. Thoroughly beat the eggs, one at a time. Stir in the flour mixture in 4 additions, alternately with the milk, just until smooth each time.

Turn into 3 greased and floured 9 inch round cake pans. Bake in preheated oven at 350 degrees until a cake tester inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans on wire rack. Loosen edges and turn out on racks.

Spread 1 layer with 1/2 cup Lemon Fill and Frost. Add another cake layer and spread with 1/2 cup Lemon Fill and Frost. Add last layer and spread remaining Lemon Fill and Frost.

LEMON FILL AND FROST:

In a 1 quart saucepan over low heat, stir together until sugar is dissolved and butter melted: 1/4 c. lemon juice 1 1/3 c. granulated sugar 1/2 c. butter

Off heat, gradually whisk in until blended 3 slightly beaten eggs. Over medium heat, stirring constantly, cook until slightly thickened. Do not boil. Cover and chill. Use as desired in lemon cake recipe.