Recipe courtesy of Hal Jones

2 sticks of margarine or 1 cup Crisco
2 cups sugar
4 large eggs
3 cups plain flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Cream together margarine and sugar. Beat in eggs one at a time. Mix flour, baking powder and baking soda together, beginning and ending with flour. Add dry ingredients to creamed mixture alternating with milk. Stir in vanilla extract and blend well. Spray three 9-inch cake pans with Baker’s Joy or Pam with Flour cooking spray and pour batter evenly into pan. Bake at 325 degrees for 25 minutes or until done.

Lemon Cheese Icing
5 tablespoons cornstarch
1-3/4 cups sugar
1/4 teaspoon lemon peel or zest
1-1/4 cups water
1/3 cup lemon juice (bottled Realemon juice)
3 egg yolks
4 tablespoons margarine, cut in pieces
4 teaspoons lemon flavoring (Jones uses Happy Holmes brand)
Mix cornstarch, sugar and lemon peel in a saucepan and mix the remaining ingredients together in a container. Heat the ingredients in the saucepan, then pour the ingredients in the container into the saucepan and bring the whole thing to a boil, stirring with a spoon until it thickens. The cake may be iced while it is still warm or when it is cooled down. Ice the top of each layer and the sides of the cake. Use toothpicks to hold layers in place.