½ cup butter, softened

1 ¼ cups sugar, divided

2 t. grated lemon peel

½ t. vanilla extract

2 cups cake flour

1 T. baking powder

¼ t. salt

¾ cup milk

6 egg whites

Filling:

½ cup sugar

⅓ cup all-purpose flour

1¾ cups milk

3 egg yolks, lightly beaten

¼ cup lemon juice

1 t. vanilla extract

1 t. grated lemon peel

1 cup whipping cream, whipped

Lemon slices for garnish if desired

In a mixing bowl, cream butter and 1 cup sugar. Add lemon peel and vanilla; mix well. Combine flour, baking powder and salt. Gradually add to creamed mixture alternately with milk; set aside. Beat egg whites until peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into creamed mixture. Pour into three greased and wax paper-lined 9-inch round pans. Bake at 350 F for 15-20 minutes or until cake tests done. Cool for 10 minutes. Remove from pans to wire rack.

For filling, combine sugar and flour in a saucepan. Gradually add milk. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks. Return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and lemon peel. Cover and cool. Fold in the cream. Spread between each layer and on top of the cake. (Do not frost sides.) Cover and chill. Garnish with lemon slices if desired. Yield: 12-16 servings.

Recipe from Grace Sellers, Charlestown, Indiana