Lemon Ice Box Cake (Feingold Style)

• 1 cup butter
• 3 eggs
• 1 12 cups cake flour
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 cups sifted confectioners' sugar
• 14 cup fresh lemon juice
• 2 (14 ounce) cans sweetened condensed milk
• 1 (8 ounce) whipped topping (I use the organic frozen kind)

1. In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy.
2. Beat in eggs one at a time, beating well after each addition.
3. Stir in flour and vanilla, and then lemon peel.
4. Turn batter into greased 9 inch tube pan, cake pan or bundt pan.
5. Bake at 325F (165C) for 40 to 45 minutes, or until done.
6. Cool.
7. Remove cake from pan, and invert onto serving plate.
8. In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
9. Reserve 1/2 of this mixture(about 1 1/2 c) to be used later --
10. Place the remaining mixture between the cake layer
11. With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
12. Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
13. Frost cake with frosting and place back into frig - this cakes is even better if kept in the fridge overnight.

butter, eggs, cake flour, vanilla, lemon zest, sugar, lemon juice, condensed milk

Taken from www.food.com/recipe/lemon-ice-box-cake-feingold-style-276394 (may not work)