Lemon Doberge Cake

3 cups all-purpose flour
2 cups granulated sugar
1 cup butter
1 cup milk
4 eggs, separated
Pinch of salt
3 level teaspoons baking powder
1 teaspoon vanilla extract

Filling:
4 lemons
4 tablespoons butter
2 cups granulated sugar
4 eggs
Pinch of salt

Heat oven to 350 degrees F.

Cream sugar and butter; add beaten egg yolks. Alternately add flour, to which 2 teaspoons baking powder has been added and the milk. Fold in beaten egg whites, to which 1 teaspoon baking powder has been added. Add extract. Bake in 9-inch pans allowing 6 tablespoons of the cake batter for each layer. Bake for approximately 30 to 40 minutes. Remove from pans and let cool slightly before adding filling.

Filling: Measure sugar and add grated rind and juice of lemons and stir. Add beaten eggs, butter and salt. Cook until thick. Cool filling, then spread between warm cake layers and on top and sides of cake. Frosting may be added but is not necessary, as this cake is rich and very good without it.