Triple-Lemon Layer Cake
INGREDIENTS
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For the cake:
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9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
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2-3/4 tsp. baking powder
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1/4 tsp. table salt
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1-3/4 cups granulated sugar
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2 Tbs. lightly packed finely grated lemon zest
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6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
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1 cup whole milk, at room temperature
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5 large egg whites, at room temperature
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1/4 tsp. cream of tartar
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For the filling:
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1 recipe Lemon Curd, chilled
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For the frosting:
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8 oz. (1 cup) unsalted butter, completely softened at room temperature
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2 Tbs. lightly packed finely grated lemon zest
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3-1/2 cups sifted confectioners’ sugar
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3 Tbs. fresh lemon juice
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For the garnish:
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2 lemons, zested with a channel zester, and silver dragées (both optional)
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Tip:
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To create curls of zest for garnish, strip the zest from two lemons with a channel zester. Cover the strands loosely with a damp paper towel; they’ll curl as they begin to dry.
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