| | Stephen Ceideburg |
| | CAKE |
| 2 1/4 | c | Sifted cake flour |
| 1 1/2 | c | Granulated sugar |
| 1 | tb | Baking powder |
| 3/4 | ts | Salt |
| 2/3 | c | Vegetable shortening |
| 1 | c | Milk, divided |
| 3/4 | ts | Almond extract |
| 3/4 | ts | Lemon extract |
| 3/4 | ts | Vanilla |
| 3 | | Eggs |
| | FILLING |
| 3/4 | c | Powdered sugar |
| 1/2 | c | Butter-flavored shortening |
| 2 | tb | Evaporated milk |
| 1 | ts | Butter flavoring |
| 1/4 | ts | Almond extract |
| 1/4 | ts | Lemon extract |
| 1/4 | ts | Vanilla |
| 1/2 | c | Marshmallow creme |
| | TOPPING |
| 3/4 | c | Granulated sugar |
| 2 | tb | Plus 1 1/2 teaspoons cornstarch |
| 1/8 | ts | Salt |
| 3/4 | c | Water |
| 2 | | Egg yolks, lightly beaten |
| 3 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon zest |
| 1 | tb | Buffer-flavored shortening |
| 1/2 | ts | Lemon extract |
| 1/2 | ts | White vinegar |
| 1 1/2 | c | Flaked sweetened coconut |
| 1 | | Candy lemon drops, optional decoration |
