Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------FOR THE CAKE-----------------------------
3 c All purpose flour +
Extra for dusting pans
1 tb Baking powder
1/2 ts Salt
1 c Butter + extra for pans
2 c Sugar
4 x Eggs
1 c Milk
1 ts Pure vanilla

-------------------FOR THE LEMON FILLING------------------------
1 1/2 c Sugar
6 tb Flour
1/4 ts Salt
3 x Egg yolks
1/2 c Fresh lemon juice
1/3 c Grated lemon zest
1/2 c Butter

-------------------FOR THE LEMON TOPPING------------------------
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
1 tb Butter
2 tb Grated lemon zest
1/3 c Fresh lemon juice

For the cake, sift flour, baking powder and salt together. Grease and
lightly flour three 9-in cake pans. In a large mixing bowl, cream
butter with sugar, using an electric mixer, if possible. Add eggs,
one at a time, mixing well after each addition. The mixture should be
smooth and creamy. Using a spoon, add 1/3 of the flour fold into
the batter with 1/3 of the milk. Repeat until flour milk are
incorporated into batter. I is important that the ingredients be
folded in; the batter should not be beaten after flour has been
intorduced. Stir in vanilla. Distribute batter evenly among 3 cake
pans bake in a preheated 350F oven for about 30 min. or until
layers are golden brown spring back when gently pressed in the
middle. Cool for about 5 minutes turn layers out of pans. For the
filling, combine sugar, flour salt in a heavy saucepan. Add 2 c.
water mix well. Cook over low-medium heat, stirring occasionallym
until thick. Add egg yolks, lemon juice, lemon zest butter cook
for 12 min, stirring occasionally. Cool For the topping: mix sugar,
cornstarch and salt in a heavy saucepan. Add 3/4 c. water gradually.
Bring to a boil, stirring constantly. Boil 1 min. Remove from heat
and stir in butter lemon rind. Greadually stir in lemon juice. Cool
To assemble:cover 1st 2nd layers w/lemon filling. Spread
generously. Coat top of 3rd layer sides of cake with clear lemon
topping. Filling topping must be thoroughtly cooled before using.
Cake is better when made 24 hrs. before serving. Filling will be a
rich, yellow, lemon curd-type mixture and the topping a clear, tart
jelly. Source: Jan Adams Finn, The Washington Post, date unknown.

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