Yellow Layer Cake
1/2 cup shortening
1 cup sugar
3 egg yolks, well beaten
1 teaspoon grated lemon rind
2 cups sifted cake flour
3 teaspoons Rumford Baking Powder
1/2 teaspoon salt
3/4 cup milk
1. Cream shortening, add sugar gradually, creaming until light and fluffy.
2. Add egg yolks, that had been beaten until a thick creamy consistency, add grated lemon rind.
3. Sift flour, Rumford Baking Powder and salt together and add to creamed mixture alternately with the milk. Beat only until smooth.
4. Pour into 2 greased 8-inch layer pans and bake in a moderate oven (375° F) 25 minutes. Spread with tart Lemon Cream Frosting.