Lemon Ricotta Cake

• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2/3 cup sugar
• 1/3 cup lemon juice
• 1/3 cup butter, cubed
• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup ricotta cheese
• 1 cup buttermilk
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 medium lemons
• 1/4 cup sugar
• 2/3 cup butter, softened
• 5-1/2 cups confectioners' sugar
• 1/3 cup whole milk
• 1-1/2 teaspoons grated lemon zest
• 1-1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• Colored sugar, optional

1. For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition.
3. Pour into two greased and floured 9-in. round baking pans. Bake at 350u0b0 until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth.
5. Cut each cake in half horizontally. Place one cake layer on a serving plate. Pipe a circle of frosting around the edge of the cake. Spread a third of the lemon curd inside the frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/lemon-ricotta-cake/ (may not work)