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1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2 teaspoons baking powder
2 teaspoons grated lemon rind
3-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups dairy sour cream
Butter 3 - 9" cake pans. Line with waxed paper and butter again. Cream butter and sugar; add eggs and beat well. Add vanilla and lemon rind. Sift flour, baking powder, soda and salt and add alternately to cream mixture with sour cream. Bake 30 to 35 minutes at 350 deg F.
LEMON FILLING
1 pkg regular Lemon pudding/pie filling mix (not instant)
1/3 cup sugar
2 eggs
2 cups milk
1 cup whipping cream
1 teaspoon grated lemon rind
Combine filling, sugar and eggs. Add milk; bring to boil and cook 5 minutes. Place in mixing bowl and cover with waxed paper until, then beat whipped cream and fold 1/2 of the whipped cream into lemon mixture. Reserve 3/4 cup of this mixture. Use rest for filling between layers of cake. Fold balance of whipped cream and lemon rind into the 3/4 cup of reserved mixture. Frost top and sides of cake. Garnish with grated lemon rind. Refrigerate for 1 hour before serving. |
