1 c. butter
2 c. sugar
3 1/2 c. sifted flour (cake)
1 tsp. salt
2 tsp. baking powder
1 c. milk
5 egg whites
1 tsp. vanilla

FILLING:

5 egg yolks
1 c. sugar plus 2 tbsp.
1 stick butter
Juice of 3 lemons
Grated rind of 1/2 lemon

Cake: Cream butter and sugar together until light and fluffy. Sift dry ingredients together twice. Add to creamed mixture alternately with milk. Add vanilla; fold in egg whites which have been beaten stiff but not dry. Pour batter into 3 (9 inch) cake pans which have been greased and floured. Bake at 350 degrees for 20-25 minutes. Spread with lemon cheese filling.

Filling: Beat egg yolks in mixer. Add sugar, gradually, mixing well. Add butter; mix until creamy, then add juice and rind. Cook until slightly thickened in top of double boiler. Spread between layers and on top and sides.