Mean Chef's Triple Lemon Layer Cake

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 9 1/4 ounces cake flour (2 1/3 cups)
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 2 tablespoons lemon zest, lightly packed and finely grated
• 6 ounces unsalted butter, at room temperature
• 1 cup whole milk, at room temperature
• 5 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 -1 1/2 cup lemon curd (see lemon curd)
• 8 ounces unsalted butter, at room temperature (1 cup)
• 2 tablespoons lemon zest, lightly packed and finely grated
• 3 1/2 cups sifted confectioners' sugar
• 3 tablespoons fresh lemon juice
• 2 lemons, zest of, with zester

Recipe

• 1 preheat oven to 350f; position rack in middle of oven.
• 2 crease and flour two 8x2-inch round cake pans.
• 3 sift flour, baking powder and salt together.
• 4 pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
• 5 beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
• 6 add remaining 1 1/2 cups sugar and beat until smooth.
• 7 beat in 1/4 of the milk until just blended.
• 8 on low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
• 9 beat until just blended.
• 10 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.
• 11 add 1/4 of the whites to batter and fold in with a whisk or spatula.
• 12 fold in remaining 1/4 at a time.
• 13 divide batter evenly between cake pans and smooth tops.
• 14 bake until tester in center comes out clean- about 35-40 minutes.
• 15 let cool for 10 minutes, remove from pans and cool completely on rack.
• 16 cut each cake in half horizontally using a long serrated knife.
• 17 place one layer on a serving plate, cut side up.
• 18 spread with 1/3 cup of chilled lemon curd.
• 19 lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
• 20 top with fourth cake layer.
• 21 up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
• 22 chill to firm crumb coat for about 30 minutes.
• 23 spread remaining frosting decoratively over sides and top of cake.
• 24 scatter top with lemon zest as garnish.
• 25 to make frosting: in an electric mixer, beat butter and lemon zest until light and fluffy.
• 26 add confectioners sugar in batches and beat until light and fluffy.
• 27 add lemon juice and beat for 1 minute.
• 28 can be made a couple of hours ahead and kept covered at cool room temperature.