In memory of Jane Rasberry this recipe was found in an old 1985 Southern Living cookbook and it truly lives up to glorious memories of the old days and enjoying grandma's lemon jelly cake.  Southern Living terms the cake "Old-Fashioned Lemon Layer Cake."

1 cup plus 2 tbsp butter, softened

2 1/4 cups sugar

6 eggs, separated

3 1/4 cups all-purpose flour

1 tbsp baking powder

1/8 teasp salt

1 cup plus 2 tbsp milk

3/4 teasp grated lemon rind

1 3/4 teasp lemon juice

Lemon Filling

Lemon Filling

2 1/4 cups sugar

1/4 cup plus 1 1/2 tbsp all-purpose flour

2 tbsp grated lemon rind

1/2 cup lemon juice

1 egg, beaten

2 tbsp butter

1.  Cream butter; gradually add sugar, beating well at med speed of an electric mixer.  Add egg yoks, one at a time, beating well after each addition.

2.  Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix well after each addtion.  Stir in lemon rind and juice.  Beat egg whites (at room temp) until stiff peaks form; fold into batter.

3.  Pour batter into 3 greased and floured 9-inch round cakepans.  Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove layers; cool completely.

4.  While cake is baking, prepare lemon filling by combining all ingredients except butter in a heavy saucepan; cook over med heat stirring constantly until smooth and thickened.  Remove from heat.  Add butter; stir until melted.  Cool and then chill in refrigerator.

5.  Split each layer in half horizontally and spread lemon filling between layers and on top.  Garnish with lemon rind or lemon twist if desired.