Lemon Cream Cake

From: ak399@cleveland.freenet.edu (Carole A. Resnick)

1 cup butter Softened
2 cups sugar
3 eggs
1 teaspoon vanilla
2 teaspoons grated lemon peel
3 1/2 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sour cream
1 4 ounce package lemon pudding mix (NOT INSTANT)
1 teaspoon grated lemon peel
1 1/2 cups whipping cream


Prepare pudding according to package directions.  Allow to cool.

Whip cream and add to cool pudding.  Stir in lemon peel.  Chill for 30
minutes.  (Mixture will be thin until it sets on cake in refrigator.)


Preheat oven to 350 F.  Grease and line 3 9" round tins.

Sift dry ingredients.

Cream butter and sugar until light and fluffy.  Add eggs one at a time,
beating well after each addition.  Add vanilla and lemon peel.

Add dry ingredients alternately with sour cream, beginning and ending
with sour cream.

Pour into prepared pans.  Bake for about 30 to 35 minutes.  Cool for 10
minutes in pan.  Turn out on rack and completely cool.

Fill and frost with lemon filling.

Refrigerate for at least one hour before serving.