Cream Cheese Lemon Cake

1 cup butter or margarine
1 teaspoon baking powder
2 cups sugar
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2½ cups plain flour
5 eggs

Have all ingredients at room temperature.

Cream butter and sugar until fluffy. Add eggs one at a time. Mix all together. Grease and flour 3 (9”) cake pans. Measure the batter in a ½ cup for making thin layers. If you want thicker layers, measure 1 cup batter. Bake at 350º or a little higher if you want to bake the layers quicker. I just watch my layers until they are done. Take the layers out as soon as you can. That is how to have a moist cake.

FILLING FOR LEMON CHEESE CAKE

Mix together:
2 cups sugar
1 stick butter
3 T flour
2 whole eggs
Juice and grated rind of 2 lemons 2 T flour mixed with1 cup of evaporated milk
Cook until thick and spread on the top and side of the layers. (Mama says: If I want a layer cake I just make 2 recipes. One will get 9 or 10 layers. If the filling lumps up, you can run it through a strainer while it is warm. Also, spread the filling on while it is still warm.) Mama’s comment may sound strange, but she always made one extra cake to be given away. Marjorie