6 teaspoons lemon juice
1 teaspoon vanilla extract
2 eggs
2 1/2 cups white sugar
2 cups self-rising flour
1/2 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Sift together the flour and salt. Set aside. In a medium bowl, cream together the butter or margarine and sugar. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the vanilla and lemon juice. Add egg yolks, one at a time, beating well after each egg. Pour half of batter on an ungreased rack in a cake pan.
Bake for 55 to 65 minutes in the preheated oven. Check cake after 7 to 10 minutes or cake will be too crisp and transparent.
To make frosting: stir together the lemon juice, 1 teaspoon vanilla extract and 2 eggs. Then stir in the sugar, 1 cup of flour, and 1/2 teaspoon salt. Blend the remaining egg mixture with the lemon juice mixture. Pour the cooled frosting over the cake. Back the cake up to 350 degrees F (175 degrees C) before removing from the refrigerator. Refrigerate overnight to set.