Lemon Cake
INGREDIENTS
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3 cups cake flour (not self-rising)
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2 teaspoons baking powder
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1 teaspoon salt
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1 1/2 cups (3 sticks) unsalted butter, room temperature
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2 1/4 cups sugar
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1/2 teaspoon pure vanilla extract
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1 cup milk
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8 large egg whites
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Zest of one lemon
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Lemon Curd
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6 large egg yolks
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Zest of 3 lemons
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1/2 cup freshly squeezed lemon juice (about 4 lemons)
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12 tablespoons sugar
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1/2 cup (1 stick) unsalted butter, cold, cut into pieces
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Swiss Meringue Buttercream
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5 large egg whites
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1 cup plus 2 tablespoons superfine granulated sugar
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1 pound unsalted butter, softened, cut into cubes
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3/4 teaspoon pure vanilla extract
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Pinch of salt
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