Instructions

• 1 CAKE: Preheat oven to 350 degrees. Grease and flour three 8-inch round baking pans.
• 2 Mix together flour, baking powder, and salt. Set aside.
• 3 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
• 4 Beat in the flour mixture, alternately with the milk, mixing until just combined.
• 5 Stir in the lemon juice, lemon zest, and food coloring.
• 6 Pour batter in the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 7 Allow to cool in pans on wire racks for 10 minutes. The invert out of the pans and onto the wire racks to cool completely.
• 8 FILLING: In a medium saucepan, mix together 1 tbsp. lemon zest, 1/2 cup lemon juice, and 1 tbsp. cornstarch until smooth.
• 9 Mix in 6 tbsp. butter and 3/4 cup of sugar. Bring mixture to a boil over medium heat. Boil for 1 minute, stirring constantly.
• 10 In a small bowl, beat the egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the eggs mixture into the saucepan, beating the hot lemon mixture rapidly.
• 11 Reduce heat to low. Cook for 5 minutes or until thick, stir constantly (do not boil).
• 12 Pour mixture into a mediumm bowl. Press plastic wrap down onto the surface to keep a skin from forming on the top as it cools. Cool to room temperature and then put in the fridge for 3 hours.
• 13 FROSTING: In a large bowl, beat the powdered sugar, 1/2 cup butter, 2 tbsp. lemon juice, and 1 tsp. lemon zest until smooth.
• 14 Beat in the milk, and increase the speed and continue to beat until light and fluffy
• 15 To Assemble: Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or a large perrated knife. Place one layer of the cake on the serving platter. Spread with 1/2 of the lemon curd filling. Top with another cake layer, and spread the other 1/2 of the lemon curd filling. Then place the 3rd cake layer on top and frost the top with frosting. Frost the outside of the cake and using an offset spatula to make an even layer of frosting on the cake.
• 16 Refrigerate the cake until ready to serve.