Instructions: Preheat oven to 375 degrees. Grease and flour three 8-inch cake pans. Work butter, in mixing bowl until soft, then add sugar gradually and continue working mixture until it is smooth and creamy. Separate egg yolks from whites, beating yolks one at a time into creamed mixture. Beat hard after each addition.

Sift flour, baking powder and salt together several times. Stir lemon extract into milk and mix liquid alternately with dry ingredients into creamed mixture. Beat egg whites until they hold a point and fold into batter until whites are blended in. Pour into cake pans and bake for 35 minutes or until cake pulls away from sides of pans.. Remove from pans and let cool. Spread a thin coating of lemon filing between each layer and over the top.

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