1 c. butter
2 c. sugar
3 eggs
1/2 tsp. vanilla
1/2 tsp. lemon
2 tsp. grated lemon rind
3 1/2 c. sifted cake flour
2 tsp. baking flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sour cream

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add lemon, vanilla and rind. Sift dry ingredients, add to creamed mixture alternately with sour cream, beating after each addition. Spoon into three 9-inch cake pans, greased and floured. Bake at 350°F for about 20-30 minutes. Cool. Fill and frost with lemon filling.

LEMON FILLING:

1 1/2 c. sugar
4 tbsp. cornstarch
1 1/2 c. water
2 beaten egg yolks
6 tbsp. lemon juice
2 tsp. lemon peel
2 tbsp. butter

In saucepan, mix sugar, cornstarch, add water, egg yolk and lemon juice. Cook over medium heat until thick, stirring constantly. Once thick, remove from heat. Add lemon peel and butter. Cool before spreading on cake.