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bread pudding recipe

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	LEMON CREAM CAKE
	Cake
	7 ounces butter softened 1 pound sugar 3 eggs 1 tsp. vanilla 2 tsp. grated lemon peel 1 pound sifted cake flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 4 C. sour cream 3 ounces lemon pudding mix (not instant) 1 tsp. grated lemon peel 3 C. whipping cream
	Filling: Prepare pudding according to package directions. Allow to cool then whip cream and add to cool pudding. Stir in lemon peel. Chill for 30 minutes. Cake: Preheat oven to 350. Grease and line three 9 inch round tins. Sift dry ingredients. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and lemon peel. Add dry ingredients alternately with sour cream, beginning and ending with sour cream. Pour into prepared pans. Bake for about 30-35 minutes. Cool for 10 minutes in pan. Turn out on rack and completely cool. Fill and frost with lemon filling. Refrigerate for at least 1 hour before serving.

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