Recipe: Yellow Layer Cake with Lemon Filling (Robin Hood Flour recipe, 1950's)

YELLOW LAYER CAKE

1 1/4 cups sugar
1/2 cup shortening (part butter)
2 eggs
2 cups twice sifted Robin Hood All-Purpose Flour
1/2 tsp. salt
2 1/4 tsp. baking powder
1 cup milk
1 tsp. vanilla
Lemon Filling (recipe follows)

Cream shortening, sugar and eggs together thoroughly.

Add sifted dry ingredients alternately with milk and vanilla. Mix thoroughly. Pour batter into 2 greased (8-inch) layer cake pans.

Bake in moderate oven (350 degrees F) for 30-35 minutes. Cool 5 minutes before removing from pans. Set cake on rack to cool completely before filling.

LEMON FILLING

1/2 cup sugar
4 tbsp. sifted Robin Hood All-Purpose Flour
1/2 cup milk, scalded
Juice and rind 1 lemon
1 egg yolk
1 tbsp. butter

In a saucepan, mix together sugar, flour and grated rind. Add scalded milk slowly; cook until thick. Pour sugar mixture slowly stir the sugar mixture into the slightly beaten egg yolk. Return mixture to pan and cook 2 more minutes. Remove from heat; add lemon juice and butter. Cool and use as filling between layers of cake.

Makes 1 (2-layer) cake
From: Recipelink.com
Source: Recipe flyer: Complementing your Feminine Fancy with Robin Hood Flour, Rita Martin, 1950's

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