1/4 cup Butter, softened 1/4 cup Shortening 1 1/4 cups Sugar, divided 2 teaspoons Lemon peel, gr 1/2 teaspoon Vanilla extract 2 cups Cake flour 1 tablespoon baking powder 1/4 teaspoon Salt 3/4 cup Milk 6 Egg whites Filling: 1/2 cup Sugar 1/3 cup All-purpose flour 1 3/4 cups Milk 3 Yolks, lightly beaten 1/4 cup Lemon juice 1 teaspoon Vanilla ext 1 teaspoon Lemon peel, grated 1 cup Heavy cream, whipped
In a bowl cream butter, short and 1 c sugar. Add lemon peel and vanilla; mix well. Combine flour, baking powder and salt. Grad add to creamed mix alt with milk, mixing well after each addition; set aside. Beat egg whites until soft peaks form. Grad add remaining sugar, beating until stiff peaks form. Fold into the cream mix. Pour into 3 greased and waxed paper lined 9" round cake pans. Bake at 350ºF. for 15-20 min or until cake test done. Cool in pans 10 min before removing to a wire rack. For filling, comb sugar and flour in a saucepan. Grad add milk; cook and stir until thickened and bubbly. Cook and stir 2 min more. Remove from heat. Grad stir a little of hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from heat and stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream then spread between each layer and on top of cake. Cover and chill. Source: Taste of Home
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