Frank used the 1-2-3-4 recipe on the Swansdown cake flour box, with the exception that he whipped the egg whites and folded them in, as was described in a similar Joy of Cooking recipe. He also added the zest of two lemons, and the juice of one, for the requested lemon flavor. The cake came out denser than we expected but was still moist and delicious.
The Lemon Frosting recipe was from my 1972 Joy of Cooking. Powdered sugar, butter, lemon juice and lemon zest.
We jazzed it up with raspberry filling: 1 package fresh raspberries, some water, 1/4 cup sugar, cook and mash berries. Mix some cornstarch with a bit of water, stir in, cook until thickened. Cool.
The Handy crew liked it a lot.
The raspberry candle holders were my idea. So easy! Ernest said, "There better be 18 candles!" There were.