CAKE:

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cups milk
vegetable oil
1/2 cup (1 stick) butter, softened
1 tbsp. vanilla extract
3 large eggs

Preheat oven to 350°F. Cut wax paper to fit the bottom of THREE 9x1 1/2-inch round pans. Spray the pans with non-stick cooking spray (Pam), place the wax paper in the pans and spray the paper.

In a large mixing bowl combine flour, sugar, baking powder and salt, mixing well.

Measure the 1 1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1 1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

LEMON FILLING:

7 tbsp. cornstarch
1 tbsp. flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tbsp. butter
1/4 tsp. salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth. Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice. Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Let lemon filling cool for 30 to 45 minutes and spread between layers and top. cover with whipped cream or your favorite frosting (whipped cream is best). Refrigerate for three hours before serving.

Makes 1 (3 layer) cake.

Submitted by: Dan