Luscious Lemon Layer Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 9⁄50 Cup (18.88 tbs)|
|Grated lemon rind||1 Tablespoon|
|Lemon butter cream frosting||1 Tablespoon|
Cream shortening, add sugar, beating well.
Add egg yolks to mixture, one at a time, beating at medium speed of an electric mixer.
Combine flour, baking powder, and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir in lemon rind.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350Â° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Lemon Buttercream Frosting between layers and on top and sides of cake.