Cake Directions

Preheat the oven to 350 degrees

• Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
• In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
• In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
• Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
• Wrap cakes in plastic wrap, then aluminum foil. Place into freezer until firmed up (at least 2 hours).

Filling Directions

Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).

• Boil, stirring, for 1 minute more.. Remove the pan from the heat.
• Spoon about ½ cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
• Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
• This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
• Makes 1 ¼ cups

Assembly Directions

Place one layer on working surface, then pipe frosting on top around the edge to seal in filling (like an o-ring).

• Fill inside piping with thin (¼ inch) layer of filling.
• Place remaining layer on top and press down gently.
• Use icing to fill gaps between layers. Spread a thin layer of icing over entire cake to make even.
• Optional: Roll out fondant and cover