Buttery Lemon Layer Cake

1Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper circles for easy removal.

2In a medium bowl, whisk together the sifted flour, baking powder (2½ teaspoons), and salt (½ teaspoon). Set aside.

3In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light, fluffy, and pale, about 4-5 minutes.

4Add the eggs (4 large) one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until fully incorporated.

5Reduce the mixer speed to low and alternately add the dry ingredients and milk in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

6Divide the batter evenly among the prepared pans and smooth the tops with a spatula.

7Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden and spring back when lightly pressed.

8Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

9While the cakes bake and cool, prepare the lemon curd filling: In a medium heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs (3 large) until smooth.

10Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water. Cook, stirring constantly, until the mixture thickens and reaches about 170°F (77°C), about 8-10 minutes.

11Remove from heat and immediately whisk in the butter pieces one at a time until smooth and glossy.

12Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover with plastic wrap pressed directly onto the surface and refrigerate until chilled and set, at least 2 hours.

13For the lemon buttercream frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.

14Gradually add the sifted powdered sugar, one cup at a time, beating on low speed to combine after each addition.

15Add the lemon juice, lemon zest, salt (Pinch), and 2 tablespoons of heavy cream or (2-3 tablespoons) milk. Beat on high speed for 3-4 minutes until light, fluffy, and spreadable. Add more cream or milk if needed to reach desired consistency.

16To assemble the cake, place one cake layer on a serving plate or cake stand. Spread about 1/3 of the chilled lemon curd evenly over the top.

17Add the second cake layer and repeat with another 1/3 of the lemon curd.

18Place the final cake layer on top and crumb coat the entire cake with a thin layer of lemon buttercream. Refrigerate for 15-20 minutes to set the crumb coat.

19Finish frosting the cake with the remaining lemon buttercream, smoothing the sides and top with an offset spatula.

20Optional: Garnish with thin lemon slices, candied lemon peel, or fresh edible flowers for a festive presentation.

21Refrigerate the cake until ready to serve. Bring to room temperature about 30 minutes before slicing for the best texture and flavor.