Boston Cream Pie

Cake: Preheat oven to 375°F (190°C). Line bottom of 9-inch (23 cm) round cake pan with parchment or waxed paper. Do not grease. Set aside. Stir together flour, baking powder and salt. Beat eggs in medium bowl with electric mixer at high speed until thick and light coloured, about 5 minutes. Gradually add sugar. Continue to beat until light and fluffy. Add lemon juice. Stir in dry ingredients until well blended. Add heated milk all at once and mix quickly. Spread batter in prepared cake pan. Bake in preheated 375°F (190°C) oven until cake is firm to the touch, for 25 minutes. Cool in pan on wire rack. Meanwhile, prepare Vanilla Cream Filling.

Vanilla Cream Filling: Combine sugar and flour in medium saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Add small amount of hot mixture to whisked egg; stir egg mixture into hot mixture in saucepan. Cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla. Cover top of filling with waxed paper and let cool completely.

Chocolate Glaze: Prepare just before assembling cake. Melt butter and chocolate over low heat in small saucepan until melted. Remove from heat. Add milk and vanilla. Stir in icing sugar and beat until smooth. If needed, add a few drops of warm water to obtain a thinner glaze.

Loosen cake from pan by running knife between cake and side of pan. Remove cake from pan; remove parchment paper. Cut cake in half horizontally. Place bottom half of cake on serving plate. Spread cooled Vanilla Cream Filling on bottom half of cake. Place top half of cake on Filling. Spread Chocolate Glaze over top of cake. Refrigerate until serving time.