2-1/2 cups cake flour
1-2/3 cups sugar
3-1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
2/3 cup Crisco
3 eggs
1/2 cup milk
1 teaspoon vanilla
LEMON FILLING
3/4 cup sugar
2 tablespoons cornstarch
dash of salt
3/4 cups water
2 egg yolks
3 tablespoons lemon juice
1 teaspoon lemon peel
1 tablespoon butter or margarine
In mixing bowl, combine flour, sugar, baking powder and salt. Add the 3/4 cup milk and the Crisco. Beat vigorously by hand or at medium speed of electric mixer for 2 minutes. Add eggs, the 1/2 cup milk and the vanilla. Beat 2 minutes more. Pour batter into 2 greased and floured 9 x 1/2-inch round layer pans. Bake at 350 degrees for 40 minutes. Or bake 35 to 40 minutes in two (8 x 1 1/2-inch) pans or a 13 x 9 x 2-inch pan.
LEMON FILLING
In saucepan combine sugar, cornstarch and salt. Add water, slightly beaten egg yolks and lemon juice; cook and stir over medium heat until thickened. Remove from heat, add grated lemon peel and butter. Cool, spread between layers of Sunshine Cake.
Use Fluffy Frosting to frost cake.