1 c. butter
2 c. sugar
4 lg. eggs
3 c. all-purpose flour
4 tsp. baking powder
Dash of salt
1 c. milk

LEMON FILLING:

1 1/2 c. sugar
5 tbsp. plain flour
5 tbsp. water
Juice from 3 lemons
Rind from 2 lemons
2 lg. eggs
3/4 stick butter

Cream butter and sugar until light and fluffy. Add the eggs, one at a time, mixing about 30 seconds. Add flour, baking powder, salt and milk. Mix at high speed for 2 minutes. Pour into four 9-inch lightly greased layer pans and bake in 375 degree oven for 15 minutes or until cake tests done. Cool.

LEMON FILLING: Mix sugar and flour together in a heavy aluminum pan. Add water, lemon juice, rind and eggs. Mix thoroughly, then add butter. Cook on medium heat until thick, about 7 minutes, stirring constantly. Remove from stove and cool. Spread between layers and over entire cake.