| | Stephen Ceideburg |
| | CAKE |
2 1/4 | c | Sifted cake flour |
1 1/2 | c | Granulated sugar |
1 | tb | Baking powder |
3/4 | ts | Salt |
2/3 | c | Vegetable shortening |
1 | c | Milk, divided |
3/4 | ts | Almond extract |
3/4 | ts | Lemon extract |
3/4 | ts | Vanilla |
3 | | Eggs |
| | FILLING |
3/4 | c | Powdered sugar |
1/2 | c | Butter-flavored shortening |
2 | tb | Evaporated milk |
1 | ts | Butter flavoring |
1/4 | ts | Almond extract |
1/4 | ts | Lemon extract |
1/4 | ts | Vanilla |
1/2 | c | Marshmallow creme |
| | TOPPING |
3/4 | c | Granulated sugar |
2 | tb | Plus 1 1/2 teaspoons cornstarch |
1/8 | ts | Salt |
3/4 | c | Water |
2 | | Egg yolks, lightly beaten |
3 | tb | Fresh lemon juice |
1 | ts | Grated lemon zest |
1 | tb | Buffer-flavored shortening |
1/2 | ts | Lemon extract |
1/2 | ts | White vinegar |
1 1/2 | c | Flaked sweetened coconut |
1 | | Candy lemon drops, optional decoration |