3/4 c. shortening (Crisco preferably)
1 1/2 c. sugar
1 1/2 tsp. vanilla
3/4 tsp. lemon extract
3 eggs
3 c. sifted cake flour
1 1/2 tsp. baking powder
1 1/8 tsp. baking soda
1/2 tsp. salt
1 1/2 c. buttermilk

Preheat oven to 350 degrees. Grease and line 3 (8 or 9 inch) cake pans. Cream shortening and sugar until light and fluffy. Add extracts. Add eggs one at a time, beating well after each.

Sift dry ingredients together; add to creamed mixture alternately with buttermilk, a small amount at a time. Beat well after each addition. Put layers together with Lemon Filling, frost top and sides with Seven Minute Frosting.

LEMON FILLING:

Mix 1 1/2 cups sugar, 6 tablespoons cornstarch. Blend in 1 1/2 cups cold water. Add 6 teaspoons grated lemon peel; cook and stir constantly over low or medium heat until thick and fairly clear. Combine 3 beaten egg yolks, 9 tablespoons lemon juice, 3 tablespoons butter; slowly stir into hot mixture. Cook over low heat, stirring constantly, about 5 minutes. Cool.