Yellow Lemon Cake

Directions

1. 1
   Lightly but thoroughly grease the bottom and sides of three 8-inch cake pans.
2. 2
   Sprinkle the inside with flour and shake to coat evenly.
3. 3
   Shake out excess.
4. 4
   Meanwhile, preheat the oven to 375 degrees.
5. 5
   To prepare the cake layers, put the shortening into the mixing bowl of an electric mixer.
6. 6
   Add the 2 tablespoons of freshly grated lemon rind and start beating while gradually adding the sugar.
7. 7
   Beat until light and fluffy.
8. 8
   Add the eggs, one at a time, beating well after each addition.
9. 9
   Add the lemon juice.
10. 10
    Put the flour, baking powder and salt into a sifter and sift the mixture into a mixing bowl.
11. 11
    Start beating the creamed shortening mixture and add the sifted ingredients alternately with the milk, beating well after each addition.
12. 12
    Pour and scrape equal portions of the batter into each prepared cake pan.
13. 13
    Tap each pan on a flat surface to smooth over the top of the batter.
14. 14
    Place on the center rack of the oven and bake 25 minutes or until a cake tester inserted in the center of each cake layer comes out clean.
15. 15
    Remove the cakes and place on a rack.
16. 16
    Let stand 10 minutes and unmold.
17. 17
    To prepare the filling, combine the sugar, cornstarch and salt in a saucepan.
18. 18
    Gradually add the water, stirring with a wire whisk.
19. 19
    Beat in the egg yolks, lemon juice and grated rind.
20. 20
    Place the saucepan over very low heat or over a flame-tamer and cook, stirring constantly, until the sauce thickens.
21. 21
    Stir in the butter.
22. 22
    Remove from the heat and let stand until thoroughly cool.
23. 23
    Use as filling and topping for the cake layers.