Triple Layer Lemon Cake

• 1 cup butter, softened
• 4 eggs
• 2 1/3 cups all-purpose flour
• 1 1/2 tsps baking powder (reduce to 1/2 tsp at 8500 ft)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups sugar
• 2 tsp finely shredded lemon peel
• 2 tbsp lemon juice
• 1 cup buttermilk or sour milk
• 1 cup lemon curd
• lemon cream cheese frosting
• lemon peel curls (optional
• Lemon Curd
• 6 oz fresh lemon juice strained
• 9 oz sugar
• 3 oz butter
• 3 oz heavy cream
• 6 eggs
• 1 tbsp fine lemon zest
• pinch of salt
• Lemon Cream Cheese Frosting
• 1 tsp lemon zest grated
• 6 oz cream cheese softened
• 1/2 cup butter softened
• 1 tsp lemon juice
• 4-5 cups confectioners sugar

1. Lemon Curd:
2. Boil lemon juice, sugar, butter, salt & heavy cream in saucepan. Place eggs in bowl & whisk. Temper hot lemon mix into eggs. Add mix back in saucepan & bring to boil over med heat, stirring constantly until thickened & nappe consistency. It should be quite thick or it will be too runny in final product. Strain, add zest & stir. Place plastic wrap directly on curd & cool over ice bath. Refrigerate when chilled. Can be frozen for 4-6 mos
3. Lemon Cream Cheese Frosting
4. In med bowl combine cream cheese, butter, & lemon juice; beat w/ electric mixer on low-med speed until light & fluffy. Gradually add 2 c sifted powdered sugar, beating well. Gradually beat in 2.5-2 3/4 c additional powdered sugar until spreading consistency. Stir in lemon peel
5. Cake:
6. Allow butter & eggs to stand at room temp for 30 min. Meanwhile grease & lightly flour three 9x1.5 inch round cake pans & line w/ parchment. Combine flour, baking powder, soda, & salt. Set aside. In lg bowl beat butter w/ electric mixer on med-high speed for 30 sec. Add sugar, lemon peel & lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture & butter/sour milk alternately to beaten mixture, beating on low after each addition just until combined. Pour into prepared pans. Bake at 350 for 25-30 min or until toothpick comes out clean. Cool cakes in pans on wire racks for 10 min. Remove from pans. Cool thoroughly on racks
7. Assembly:
8. Level layers of cake. Place a cake layer on cake plate. Spread w/ half of lemon curd. Top w/ 2nd layer; spread w/ remaining lemon curd. Top w/ 3rd layer. Frost top & sides w/ cream cheese frosting. Cover & store in refrigerator for up to 3 days. Let stand at room temp for 30 min before serving. Garnish w/ lemon peel curls.
9. -Can cut out small circular rounds of leveled cake & stack for small desserts (see website)

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Taken from www.epicurious.com/recipes/member/views/triple-layer-lemon-cake-50104608 (may not work)