3/4 c. butter
1 1/2 c. sugar
1 tsp. lemon extract
3 beaten egg yolks
2 1/4 c. cake flour
1/4 tsp. salt
3 1/2 tsp. baking powder
1 c. milk
3 stiffly beaten egg whites

Cream butter, sugar and extract. Add egg yolks and beat well. Add dry ingredients with milk. Fold in egg whites. Bake in 2 wax paper lined 9" layer pans at 350 degrees for 30 to 35 minutes. Put together with lemon filling. Frost with butter cream icing.

LEMON FILLING:

Mix 1/2 cup sugar and 3 tablespoons flour. Add 3/4 cup cold water and blend. Cook over low heat until thick. Slowly add to mixture of 1 beaten egg yolk, juice of 1 lemon and 2 teaspoons butter. Continue cooking 2 more minutes. Remove and cool.

BUTTER CREAM ICING:

1 (3 oz.) pkg. cream cheese
1/4 c. butter
1/2 tsp. lemon extract
3 c. powdered sugar
3 tbsp. half and half