Ingredients :
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
For the frosting:
1 cup (2 sticks) salted butter, softened
4 ½ cups powdered sugar
3 Tablespoons lemon juice, fresh squeezed
2 ½ teaspoons vanilla extract
For the filling:
1 ½ cups prepared lemon curd
Directions:
Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk.
Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Cut cake horizontally into 3 layers using a serrated knife; remove top layer.
Spread frosting on bottom layer
Place middle layer on top of bottom layer
Spread frosting on the middle layer
Spread filling on top of frosting
Spread frosting on top of filling
Place top layer over filling.
Spread frosting on top
Refrigerate cake for at least 4 hours. Dust cake with more confectioners’ sugar before serving.