1 1/4 c Sugar
3/4 c Butter
8 Egg yolks
2 1/2 c Cake flour — sifted
3 ts Baking powder
1/4 ts Salt
3/4 c Milk
1 ts Vanilla
1 ts Lemon juice
1 ts Grated lemon rind
-LEMON ICING-
2 c Confectioner’s sugar —
Sifted
1/4 c Butter — softened
Juice and grated rind of 1
Lemon
1 ts Cream
Preheat oven to 375~. Sift sugar; beat butter until soft; add sugar
gradually to butter. Blend until light and creamy. In separate bowl
beat egg yolks until light and lemon-colored; blend into butter
mixture.
Resift cake flour with baking powder and salt 3 times; add to
butter-sugar mixture in 3 parts alternately with 1/3 of the milk.
Beat batter thoroughly after each addition. Add vanilla, lemon juice
and lemon rind; beat 2 minutes.
Pour into greased 9-inch layer pans. Bake for 20 minutes. Cool in pan
for 10 minutes on wire rack; remove from pans and ice with Lemon
Icing. Serves 24.
LEMON ICING: Blend sugar and butter. Add grated rind, lemon juice and
cream. Beat well; spread between layers and on top and sides of cake.
Home Cooking Magazine, April 95
Yields
24 servings
