Serves: 5
Total Calories: 832

2 cups sifted Swans Down cake flour
2 teaspoons Calumet baking powder
1/2 cup butter, softened (or shortening)
1 cup sugar
3 egg yolk, beaten until thick and lemon-colored
3/4 cup milk
1 teaspoon vanilla extract (or 1/2 teaspoon lemon extract)
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LUSCIOUS LEMON FROSTING:
3 teaspoons grated orange rinds
1 dash of salt
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon water

Sift flour once, measure, add baking powder, and sift together 3 times. Cream butter thoroughly, adding sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour alternately with milk, a small amount at a time. Add extract. Beat well. Bake in 2 greased 9-inch layer pans in moderate oven (375°) 25-30 minutes. Spread Luscious Lemon Frosting between layers and on top and sides of cake. Double recipe to make 3 (10-inch) layers.

Luscious Lemon Frosting:
Add orange rind and salt to butter; cream well. Add part of sifted sugar gradually, blending after each addition. Combine lemon juice and water; add to creamed mixture alternately with remaining sugar, until of right consistency to spread. Beat after each addition until smooth. Makes enough frosting to cover tops and sides of 2 (9-inch) layers. For a deeper yellow frosting, tint with yellow food coloring.

Editor's Extra: A recipe that looks good, tastes great, and is so impressive. "Treat yourself to a start-from-scratch cake," says noted food stylist, Bobbi Cappelli. "This one is definitely worth it!"

Nutritional Facts:

Serves: 5
Total Calories: 832
Calories from Fat: 227

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