Instructions: For the cake, sift flour, baking powder and salt together. Grease and lightly flour three 9-in cake pans. In a large mixing bowl, cream butter with sugar, using an electric mixer, if possible. Add eggs, one at a time, mixing well after each addition. The mixture should be smooth and creamy.

Using a spoon, add 1/3 of the flour & fold into the batter with 1/3 of the milk. Repeat until flour & milk are incorporated into batter. I is important that the ingredients be folded in; the batter should not be beaten after flour has been intorduced. Stir in vanilla. Distribute batter evenly among 3 cake pans & bake in a preheated 350F oven for about 30 min.

or until layers are golden brown & spring back when gently pressed in the middle. Cool for about 5 minutes & turn layers out of pans. For the filling, combine sugar, flour & salt in a heavy saucepan. Add 2 c. water & mix well. Cook over low-medium heat, stirring occasionallym until thick.

Add egg yolks, lemon juice, lemon zest & butter & cook for 12 min, stirring occasionally. Cool For the topping: mix sugar, cornstarch and salt in a heavy saucepan. Add 3/4 c. water gradually. Bring to a boil, stirring constantly. Boil 1 min. Remove from heat and stir in butter & lemon rind.

Greadually stir in lemon juice. Cool To assemble:cover 1st & 2nd layers w/lemon filling. Spread generously. Coat top of 3rd layer & sides of cake with clear lemon topping. Filling & topping must be thoroughtly cooled before using. Cake is better when made 24 hrs. before serving. Filling will be a rich, yellow, lemon curd-type mixture and the topping a clear, tart jelly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.