Triple-Layer Lemon Cake

Credit to: Connie Judevich, Atmore, Alabama

Cake:

2 cups sugar

3/4 cup vegetable oil

4 eggs, separated

1 teaspoon vanilla extract

3 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

Filling:

3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1/2 cup water

1 egg, lightly beaten

1/3 cup lemon juice

1-1/2 teaspoons grated lemon peel

1 tablespoon butter, softened

Frosting:

1 cup butter, softened

6 cups confectioners' sugar

2 tablespoons lemon juice

1 teaspoon grated lemon peel

4 to 6 tablespoons heavy whipping cream

In a mixing bowl, beat sugar and oil. Add egg yolks and vanilla; beat well. Combine dry ingredients; add to sugar mixture alternately with milk. In a mixing 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 saucepan, combine 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 all to 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 mixing bowl, combine frosting ingredients. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

Yield: 12-14 servings