Two-thirds cup of butter or margarine
One and three-fourths cups of all-purpose flour
Two eggs
One and one-half teaspoons of vanilla extract
Three cups of all-purpose flour, sifted
Two and one-half teaspoons of baking powder
One and one-quarter cups of milk
One recipe for a 7-minute frosting (see recipe ahead)
Lemon Filling
Three-fourths cup of sugar
Three tablespoons of cornstarch
Three-fourths cup of water
Two lightly beaten egg yolks
Three tablespoons of lemon juice
One teaspoon of grated lemon zest
One tablespoon of butter or margarine
Two-thirds cup of butter or margarine
One and three-fourths cups of all-purpose flour
Two eggs
One and one-half teaspoons of vanilla extract
Three cups of all-purpose flour, sifted
Two and one-half teaspoons of baking powder
One and one-quarter cups of milk
One recipe for a 7-minute frosting (see recipe ahead)
Lemon Filling
Three-fourths cup of sugar
Three tablespoons of cornstarch
Three-fourths cup of water
Two lightly beaten egg yolks
Three tablespoons of lemon juice
One teaspoon of grated lemon zest
One tablespoon of butter or margarine
Beat the butter or margarine until creamy
Add the sugar gradually and beat until light and fluffy
Add the eggs and vanilla extract and beat until smooth
Sift together the dry ingredients, then add to the butter mixture, alternating with the milk, beating well after each addition
Beat for one minute and pour into a 9-inch round baking dish that has been greased and floured
Bake in a moderate oven (350°F) for 30-35 minutes
Let cool in the pan for 10 minutes, then remove from pan and let cool completely
Cut in half and fill with lemon filling, then cover with 7-minute frosting
Lemon Filling:
In a saucepan, combine the sugar, cornstarch, and water
Beat until smooth
Place over low heat and cook, stirring constantly, until thickened
Remove from heat and stir in the egg yolks, lemon juice, and grated lemon zest
Let cool and use to fill the cake.
