1/2 c Shortening
1 c Sugar
3 lg Eggs
1/2 c Milk
1/2 ts Vanilla extract
2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
*filling* 4 tb Butter
3/4 c Sugar
1/8 ts Salt
2 1/2 ts Grated lemon rind
1/2 c Lemon juice
3 lg Eggs; well beaten
Recipe by: Jo Merrill Cream the shortening and sugar together; add eggs one at at time, beating well. Slowly mix in milk and vanilla extract. Sift the flour, baking powder and salt together. Gradually add to shortening mixture, beating well after each addition. Pour into two greased and floured 8-inch pans. Bake in preheated 350 degree oven for 30-35 minutes. Cool in the pans for 10 minutes then turn cake onto racks to cool for 30 minutes more. Filling: melt butter in the top of a double-boiler and then stir in sugar and salt. Add lemon rind and juice. Stir in beaten eggs slowly. Cook over moderate heat until thick; stir constantly. Cool before spreading between layers of the cake and on top and sides. This filling is not thick and will not completely over cake but you will love the taste! —–