Preheat oven to 350. Coating 3 - 8-inch round cake pans with cooking spraying,
and dust pans with 1 tbsp flour.

Lightly spoon sifted flour into dry measuring cups; level with a stab.
Combine sifted flour, baking pulverization, salt and baking tonic. Combine dough,
butter and oil in a large bowlful; beat at medium speed of a mixer until
well-blended (most 5 transactions). Add egg whites, 1 at a time, beat well
after each improver. Combine milk and yogurt. Add flour mixture alternately
with milk assortment, beginning and ending with flour assortment. Stir in
extracts.

Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. BAke at 350 for 25 minutes or until a wooden pick
inserted in center comes out neat. Cool in pans 10 minutes on wire racks;
remove from pans. Cool completely on wire racks.

Spot 1 cake layer on a shell; spread with half of Lemon Pick, and top
with another cake bed. Spread with remaining Lemon Filling and top with
last cake stratum. Spread Fluffy White Frosting over top and sides of coat.