3 eggs
2 cups white sugar
2 teaspoons vanilla extract
2 tablespoons lemon juice
1 cup milk
2 (3 ounce) packages vanilla wafers
1 teaspoon lemon zest
1 (18 ounce) can red currant jelly
1 (8 ounce) can sliced almonds
4 cups all-purpose flour
2 teaspoons hot water
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest (optional)
3 tablespoons butter or margarine, divided
1 egg, lightly beaten
1 teaspoon lemon zest (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans.
In a large bowl, beat eggs and sugar until they are completely dissolved. Beat in the lemon juice and lemon zest. Mix evenly. Pour batter into prepared pans.
Bake in the preheated oven for 100 to 105 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting or cutting into squares. Frost the inside of the cake with lemon zest if you like.
The lemon glaze goes well with peach pie filling; frost the outside.