1 c. butter
2 c. sugar
3 c. cake flour, sifted
4 eggs
1 c. milk
3 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla flavoring

Cream butter and sugar until light and fluffy. Reduce mixer speed and add eggs, one at a time. Sift together dry ingredients and add to mixer alternately with milk. Add vanilla and continue to mix until smooth. Pour into three 8 inch layer pans. Bake 25-30 minutes at 350 degrees. Turn out onto cooling racks and cool thoroughly before icing with lemon filling.

LEMON FILLING:

2 1/4 c. sugar
6 heaping tbsp. cornstarch
Dash of salt
3 slightly beaten egg yolks
2 1/4 c. water
9 tbsp. lemon juice
3 tsp. grated lemon peel
3 tbsp. butter

Mix sugar, cornstarch and salt; add egg yolk, water and lemon juice. Cook over low heat until thick, stirring constantly. Remove from heat and add lemon peel and butter. Cool before spreading between layers and on top of cake.