• Cooking Time: 60
• Servings: 8
• Preparation Time: 20
• Cake:
  
• 
  
• 1-1/2 cups white sugar
• 2 cups butter
• 4-1/2 teaspoons baking powder
• 3 cups all-purpose flour
• 4 eggs
• 2 cups milk
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 
  
• Filling:
  
• 
  
• 1 package Sheriff lemon pie mix
• 1 egg yolk
• 1 tablespoon butter
• 
  
• Icing:
  
• 1/2 cup shortening
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 4 cups icing sugar
• 2 tablespoons milk
• yellow food colouring
• *chopped chocolate, optional

1. Preheat oven to 400. Grease and flour three 7" pans.
3. Cream butter and sugar till light and fluffy. Add eggs one at a time, and beat well.
5. Sift the flour and baking powder together. Add to butter mixture, with 1 cup milk. Mix, adding second cup of milk with the vanilla extract, lemon juice and lemon zest.
7. Pour batter into prepped pans and bake for 1 hour. Cool completely before removing from pans.
9. Make your icing while the cakes bake! Cream the shortening and butter, then add the vanilla. Slowly add the sugar, about 1 cup at a time till mixed, then slowly add the milk. Tint yellow!
11. Prepare the lemon pie mix according to box directions. Spread between the layers and ice with your buttercream. Sprinkle with a bit of chopped chocolate if you like.
13. 

This is the third cake I baked for cake year! So lemony and moist!!