This is a recipe from Linda E. of the Eat-L Recipe List

Cake
2 1/4	cup	All-Purpose Flour
1 2/3	cup	Sugar
3 1/2	tsp	Baking Powder
1	tsp	Salt
1 1/4	cup	Milk
2/3	cup	Shortening
1	tsp	Vanilla
5		Egg Whites

Heat oven to 350 degrees. Grease and flour 2 round pans. Beat flour, sugar, baking powder, salt, milk and shortening, and vanilla in large mixer bowl on low speed, scraping bowl occasionally, 2 minutes. Pour into pans. Bake unti wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center. Cook 30 to 35 minutes, cool 10 minutes; removed from pans. Cool completely. Fill layers with lemon filling.

Lemon Filling
3/4	cup	Sugar
3	tbsp	Cornstarch
1/4	tsp	Salt
3/4	cup	Water
1	tsp	Butter
1/3	cup	Lemon Juice
4	drops	Yellow Food Coloring

Mix sugar, cornstarch, and salt in saucepan. Stir in water gradually. Cook, stirring constantly until mixture thickens and boils. Boil and stir l minute. Remove from heat; add lemon peel and butter. Stir in lemon juice and food coloring; cool. If filling is to soft, refrigerate until set.

White Frosting
1/2	cup	Sugar
1/4	cup	Light Corn Syrup
2	tbsp	Water
2		Egg Whites
1	tsp	Vanilla

Mix sugar, corn syrup, and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that hold its shape when pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. add vanilla; beat on high speed until stiff peaks form.