Lemon Filled Cake

Important Note: Decide before you begin what pan(s) you will use for this cake. The recipe is sufficient for three 9” round cakes or a 9x13” pan and an extra 8” layer. Keep in mind that each cake must be cut in half in order to put the filling between the layers. (I have learned from experience that it is easier to work with the 9” round layers as opposed to the 9x13” cake pan.)

Ingredients:

• 4 Cups Flour*
• 3 Cups Sugar
• 5 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 Cup Softened BUTTER
• 2 (scant) Cups Milk
• 5 teaspoons Vanilla Extract
• 5 Eggs

Directions for cake:

• Beat together the butter and sugar until creamy.
• Add the vanilla and mix again.
• Add the flour, baking powder, and salt to the mixture. Pour in the milk a little at a time and mix on a low speed until all the milk is mixed in. The batter will be thick.
• Add the eggs last, and mix thoroughly.
• Pour batter into greased and floured cake pan(s).
• Bake at 350 degrees for about 40 minutes.
• Allow cake(s) to cool for about 5 minutes; then turn the cakes upside down on wax paper to finish cooling.
• Cut the cake layers in half with a serrated edge knife.

Directions for the lemon filling:

• Follow the directions for the filling from the instructions on the two (2.9 oz) boxes of Cook and Serve Jell-O Lemon Pie Filling. [I also like to use Rawleigh’s Lemon Pie Filling or My-T-Fine Cook and Serve Lemon Pie Filling.]

Assembly Instructions and Finishing Touches:

• Place a cooled bottom cake layer in its pan.
• Scoop or pour lemon filling over the bottom layer.
• Carefully handle the top layer of the cake, placing it on top of the lemon filling-covered bottom cake.
• Sprinkle the top of the cake with powdered sugar (OR….if you prefer as I do…spread cool whip on top of the cake.
• Refrigerate the cake until near serving time.

*Substituting Softsilk Flour for at least half of the flour required improves the texture of this cake. I’ve learned to use 2 cups of regular flour and 2 cups plus 4 tablespoons of the Softsilk flour.