Ingredients
1/4 cup butter, softened1/4 cup shortening1-1/4 cups sugar, divided2 teaspoons grated lemon zest1/2 teaspoon vanilla extract2 cups cake flour1 tablespoon baking powder1/4 teaspoon salt3/4 cup milk6 egg whitesFILLING:1/2 cup sugar1/3 cup all-purpose flour1-3/4 cups milk3 egg yolks, lightly beaten1/4 cup lemon juice1 teaspoon vanilla extract1 teaspoon grated lemon zest1 cup heavy whipping cream, whipped
Preparation
In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside.
Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.
