Directions

• In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla.
• Combine dry ingredients; add to sugar mixture alternately with milk,
• beating well after each addition. In a large bowl, beat egg whites
• until stiff peaks form; fold into batter.
• Pour into three greased and waxed paper-lined 9-in. round baking
• pans. Bake at 350° for 20-25 minutes or until a toothpick comes
• out clean. Cool for 10 minutes; remove to wire racks to cool.
• For filling, in a large saucepan, combine the sugar, cornstarch and
• salt. Stir in water until smooth. Cook and stir over medium-high
• heat until thickened and bubbly. Reduce heat; cook and stir 2
• minutes longer. Remove from the heat. Stir a small amount of hot
• filling into egg; return to all the pan, stirring constantly. Bring
• to a gentle boil; cook and stir 2 minutes longer. Remove from the
• heat. Gently stir in lemon juice, peel and butter. Cool to room
• temperature without stirring. Cover and refrigerate.
• In a large bowl, combine the butter, confectioners' sugar, lemon
• juice, peel and enough cream to achieve desired spreading
• consistency. Spread filling between cake layers. Frost top and sides
• of cake. Store in the refrigerator. Yield: 12-14 servings.