Ingredients
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9 1/4 ounces cake flour (2 1/3 cups)
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2 3/4 teaspoons baking powder
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1/4 teaspoon salt
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1 3/4 cups granulated sugar
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2 tablespoons lemon zest, lightly packed and finely grated
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6 ounces unsalted butter, at room temperature
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1 cup whole milk, at room temperature
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5 large egg whites, at room temperature
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1/4 teaspoon cream of tartar
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1 -1 1/2 cup lemon curd (see Lemon Curd)
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8 ounces unsalted butter, at room temperature (1 cup)
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2 tablespoons lemon zest, lightly packed and finely grated
Instructions
- Preheat oven to 350F; position rack in middle of oven.
- Crease and flour two 8x2-inch round cake pans.
- Sift flour, baking powder and salt together.
- Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
- Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
- Add remaining 1 1/2 cups sugar and beat until smooth.
- Beat in 1/4 of the milk until just blended.
- On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
- Beat until just blended.
- In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
- Add 1/4 of the whites to batter and fold in with a whisk or spatula.
- Fold in remaining white 1/4 at a time.
- Divide batter evenly between cake pans and smooth tops.
- Bake until tester in center comes out clean- about 35-40 minutes.
- Let cool for 10 minutes, remove from pans and cool completely on rack.
- Cut each cake in half horizontally using a long serrated knife.
- Place one layer on a serving plate, cut side up.
- Spread with 1/3 cup of chilled lemon curd.
- Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
- Top with fourth cake layer.
- Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
- Chill to firm crumb coat for about 30 minutes.
- Spread remaining frosting decoratively over sides and top of cake.
- Scatter top with lemon zest as garnish.
- TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
- Add confectioners sugar in batches and beat until light and fluffy.
- Add lemon juice and beat for 1 minute.
- Can be made a couple of hours ahead and kept covered at cool room temperature.