Ingredients :

1 c. butter

2 c. sugar

3 c. flour

1 c. sweet milk

4 eggs

3 tsp. baking powder

1 tsp. vanilla

1/2 tsp. almond flavoring

4 eggs

2 c. sugar

4 lemons

4 tbsp. butter

1/4 tsp. salt

Preparation :

Cream butter; add sugar gradually until creamy. Separate eggs;

add yolks one at a time. Beat well after each yolk. Sift flour;

add 2 teaspoons baking powder. Save one teaspoon baking powder to

add to egg whites. Beat egg whites until stiff. Add flour to

creamed mixture alternately with milk beginning with flour and

ending with flour. Fold in egg whites last. Bake in 8 pans, putting

6 tablespoons of batter in each pan.

Bake at 350 degrees for 15 minutes. Do not let brown.

Squeeze lemons and grate rinds. Mix all and cook in double boiler until thick. Cool.

Have filling cold and cake hot. Bake 4 cakes and put together as soon as done, then

bake 4 more, put together. Frost with lemon-cream cheese frosting.

8-oz pkg cream cheese, room temperature

1 stick unsalted butter, room temperature

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla

1 box powdered sugar, sifted

Using electric mixer, beat cream cheese, butter, lemon juice, lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth.