Name: Lemon Layer Cake with Lemon Curd
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: White sugar - 1 cup; Unsalted butter, at room temperature - 6 tablespoons; Eggs - 2 large; Egg yolks - 2 large; Fresh lemon juice - ⅔ cup; Freshly grated lemon zest - 1 teaspoon; Cake flour - 2 ⅓ cups; Baking powder - 2 ¾ teaspoons; Salt - ¼ teaspoon; White sugar, divided - 1 ¾ cups; Lightly packed finely grated lemon zest - 2 tablespoons; Unsalted butter, softened - ¾ cup; Whole milk, at room temperature - 1 cup; Egg whites, at room temperature - 5; Cream of tartar - ¼ teaspoon; Unsalted butter, softened - 1 cup; Lightly packed finely grated lemon zest - 2 tablespoons; Sifted confectioners' sugar - 3 ½ cups; Fresh lemon juice - 3 tablespoons

Ingredients for - Lemon Layer Cake with Lemon Curd

1. White sugar 1 cup

2. Unsalted butter, at room temperature 6 tablespoons

3. Eggs 2 large

4. Egg yolks 2 large

5. Fresh lemon juice ⅔ cup

6. Freshly grated lemon zest 1 teaspoon

7. Cake flour 2 ⅓ cups

8. Baking powder 2 ¾ teaspoons

9. Salt ¼ teaspoon

10. White sugar, divided 1 ¾ cups

11. Lightly packed finely grated lemon zest 2 tablespoons

12. Unsalted butter, softened ¾ cup

13. Whole milk, at room temperature 1 cup

14. Egg whites, at room temperature 5

15. Cream of tartar ¼ teaspoon

16. Unsalted butter, softened 1 cup

17. Lightly packed finely grated lemon zest 2 tablespoons

18. Sifted confectioners' sugar 3 ½ cups

19. Fresh lemon juice 3 tablespoons

How to cook deliciously - Lemon Layer Cake with Lemon Curd

1 . Stage

Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.

2 . Stage

Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.

3 . Stage

Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.

4 . Stage

While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.

5 . Stage

Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.

6 . Stage

Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.

7 . Stage

Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.

8 . Stage

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.

9 . Stage

Cut cooled layers in half and layer with curd.

10 . Stage

Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.