Lemon Dream Cake

• Cake
• 2 cups plus 4 tablespoons sifted cake flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 8 egg yolks
• 1/2 cup plus 4 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest -- very finely grated
• 1/2 teaspoon cream of tartar
• 8 egg whites
• 2 drops lemon extract
• Filling 1
• 1 8 ounce can sweetened condensed milk
• Juice of 2 lemons
• 2 tablespoons lemon zest -- very finely grated
• 2 drops lemon extract
• Filling 2
• 2 1/2 tablespoons cornstarch
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup orange juice
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon zest -- very finely grated
• 1 tablespoon butter
• 3 egg yolks -- lightly beaten
• 2 drops lemon extract
• Frosting
• 3/4 cup sugar
• 3 tablespoons water
• 1/3 cup light corn syrup
• 4 egg yolks
• 2 cups butter -- cut into tablespoon pieces
• 2 drops lemon extract
• 1 8 ounce cream cheese
• 3 cups powdered sugar
• Glaze
• 3 tablespoons lemon juice
• 2 cups powdered sugar

1. CAKE: Sift dry ingredients into mixing bowl; make a well in center. In this order, add; oil, egg yolks, lemon juice, vanilla, lemon extract and zest. Beat until smooth. Combine cream of tartar and egg whites. Beat until very stiff peaks form. Pour egg-yolk batter in thin stream over entire surface of egg whites, gently folding to blend. Bake in 3 ungreased 9" cake pans at 350u0b0F for 30 to 35 min.
2. FILLING 1: Mix sweetened condensed milk with lemon juice, lemon extract and lemon zest. Chill until set.
3. FILLING 2: Mix cornstarch, sugar and salt in top of double boiler. Stir in orange juice, lemon juice, lemon zest, butter, and lemon extract. Cook over boiling water about 5 min, stirring constantly. Cover and cook 10 min without stirring. Remove from heat and stir in egg yolks. Return to heat and cook 2 min longer, stirring constantly. Chill.
4. FROSTING: Place sugar, corn syrup and water in a heavy-bottomed sauce pan. Bring to a boil and boil without stirring until the mixture reaches 240u0b0F on a candy thermometer. Beat the egg yolks with an electric mixer until pale and thick. Gradually beat in the hot syrup and beat until completely cool, 5 min. Beat in butter 1 piece at a time incorporating each completely before adding next. Beat in lemon extract, cream cheese and powdered sugar. Remove approx 1 cup frosting for decoration. Tint the remaining frosting with yellow food coloring.
5. GLAZE: Mix powdered sugar and lemon juice until smooth and thin.
6. ASSEMBLY: Trim and split the layers horizontally.Place 1/2 of one layer on cake plate, cover with 1/3 filling 1, top with other 1/2 of layer. Cover with 1/2 of filling 2. Repeat with remaining layers. Brush cake with glaze, chill until glaze hardens. Frost entire cake with yellow frosting, decorate with white frosting.

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Taken from www.epicurious.com/recipes/member/views/lemon-dream-cake-1211246 (may not work)