For the Lemon Cake: 

1. Preheat oven to 350°F.
2. Grease a Circulon 9x9 cake pan.
3. In a bowl, mix the salt, baking powder, 1 cup sugar and flour together with a fork.
4. In another bowl place the egg yolks and using a mixer, whip for 5-7 minutes until the yolks become thick and pale.
5. Slowly add the flour mixture alternating with the butter, milk, and lemon juice. Finally mix in the lemon zest.
6. In another bowl, beat the egg whites until stiff.
7. Carefully fold in the egg whites into the cake mixture in 2 – 3 installments using a spatula. Use round movements to avoid deflating the egg whites.
8. Pour the batter into the prepared pan and bake until golden brown, about 20-30 minutes.
9. Remove from the oven and place on baking rack for 20 minutes.
10. Invert the pan into the baking rack and unmold.
11. Cool the cake completely.
12. Wrap the cooled cake in plastic and freeze for a couple of hours for easy cutting and filling.

For Lemon Crème: 

1. Mix all the ingredients together until creamy.
2. Spoon the crème into a piping bag and snip the bottom.
3. Remove the cake from the freezer and cut into small snack cakes.
4. With a knife, make deep 3 incisions over the surface of the cakes making sure you leave a large pocket for the crème.
5. Insert the piping bag into each pocket and squeeze to stuff the pastries.
6. Clean the tops of the cake and refrigerate while you make the frosting.

For Lemon Frosting: 

1. Place butter, lemon juice and sugar into a bowl.
2. Mix on medium speed until nice and creamy.
3. Place the frosting into a piping bag fitted with a #789 icing tip.
4. Slowly pipe the frosting over surface.