Ingredients

1 1/2 C. sugar
3/4 C. butter or margarine; softened
2 eggs
1 1/2 tsp. vanilla
2 1/2 C. all-purpose flour
2 1/2 tsp. baking powder
1 1/4 C. milk
Lemon filling
Seven-minute frosting

Cooking Instructions

In mixer bowl cream together sugar and butter till light and fluffy (about 8 to 10 minutes at medium speed of electric mixer), scraping bowl frequently. Add eggs and vanilla; beat at medium speed about 2 minutes or till mixture is light and fluffy. Scrape the bowl frequently. Stir together the flour, baking powder, and 1 tsp. salt. Add to creamed mixture alternately with the milk, beating at low speed after each addition. Beat 1 minute at end. Turn batter into two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake in 350 oven for 30 to 35 minutes or till cake tests done. Cool 10 minutes. Remove from pans and cool thoroughly on wire racks. Fill with Lemon Filling; frost with Seven- Minute Frosting. Sprinkle shredded coconut on sides of cake, if desired. Lemon filling: Combine 3/4 C. sugar, 2 Tbls. cornstarch, and dash salt in saucepan. Add 3/4 C. water, 2 beaten egg yolks, and 3 Tbls. lemon juice. Cook over medium heat till thick and bubbly, stirring constantly. Remove from heat; stir in 1 tsp. grated lemon peel and 1 Tbls. butter or margarine. Cool. Seven-minute frosting: In double boiler top not over heat, combine 1 1/2 C. sugar, 2 unbeaten egg whites, 2 tsp. light corn syrup, and dash salt. Add 1/3 C. cold water. Beat 1/2 minute at low speed to blend. Place over boiling water. Beating constantly with electric mixer, cook about 7 minutes or till frosting forms stiff peaks. Remove from heat and add 1 tsp. vanilla. Beat about 2 minutes more or till spreading consistency. Spread on cake at once.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)