There are several versions of this cake. Momma uses more lemon in her recipe than most recipes.
Momma usually uses a Duncan Hines butter recipe cake mix for the cake divided into 4- 9" cake pans and makes the icing as follows.
Lemon Cheese Icing
3 large or 4 medium to small lemons zested and squezzed
8 egg yolks
2 cups sugar
1/2 cup butter
1 egg white
Seperate the eggs while they are cold.
Mix together lemon juice and zest, egg yolks, sugar and butter, and 1 egg white in large sauce pan. Cook over medium heat until thick enough to spread. Stir constantly do not leave it. This will probably take about 10 min.
Lay small strips of wax paper on cake plate where the edges of cake layers will lay to keep icing off plate. When cake has cooled and the icing has cooled to point where you can touch without being burned layer icing and cake. Ice sides of cake also. Let stand for an hour and remove wax paper. Store at room temperature in Cake Dome. Do not refrigerate.
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