Lemon Curd Layer Cake

Make the Cake Layers

1. Gather the ingredients. Preheat the oven to 350 F.
   

2. Grease and flour two 8-inch round baking pans. Then line the bottom of each pan with a circle of parchment paper.
   

3. Add the cake flour, sugar, baking powder, baking soda, and salt to the bowl of your stand mixer or a large mixing bowl using a hand mixer.  Mix until combined and set aside.
   

4. Whisk together the milk, vegetable oil, melted butter, vanilla extract, lemon juice, lemon, zest, and eggs in a large measuring cup or separate mixing bowl.
   

5. Add the wet ingredients to the dry ingredients and mix until well combined. Do not over-mix; stop once no pockets of flour remain.
   

6. Slowly add the water to the batter and mix until well combined. Again, be careful not to overmix. Use a spatula to scrape down the bowl to ensure the batter is well mixed.
   

7. Fill the prepared pans with the batter, splitting it evenly between each pan.
   

8. Place on the center rack and bake until a toothpick comes out clean, about 20 minutes. Turn off the oven and open the door. Allow to vent with the cakes inside for 5 minutes and then remove the pans and place on a cooling rack.
   

9. After the cakes have cooled for 10 to 15 minutes in the pans, flip them onto the cooling rack. Allow to cool fully before assembling the cake.
   

Make the Lemon Curd

1. Gather the ingredients.
   

2. While the cake is cooling, prepare the lemon curd. In a small saucepan, whisk together the eggs and sugar until they are well incorporated.
   

3. Add the lemon juice, zest, and vanilla extract. Place the saucepan over medium-low heat and cook, whisking, until the mixture has thickened, 5 for 7 minutes.
   

4. Remove the saucepan from the heat and whisk in the cubed butter until it is well blended and the butter is melted and incorporated.
   

5. Strain the mixture through a fine-mesh sieve and into a bowl to remove the lumps. Use a rubber spatula to force the curd through the sieve. Place the bowl in the refrigerator and let the curd cool.
   

Make the Frosting and Assemble the Cake

1. Gather the ingredients.
   

2. While the curd is cooling, prepare the frosting. Add softened butter, powdered sugar, heavy cream, lemon juice, zest, and vanilla to the bowl of a stand mixer. Alternatively, use a large bowl and a hand mixer. Beat until the ingredients are fully incorporated and the frosting is fluffy. Add more heavy cream if the mixture is too thick or more powdered sugar if it is too thin.
   

3. If needed, trim the top of each cake so the rounded dome is removed, making the top flat. With a sharp serrated knife, cut each cake layer lengthwise so you have four thin cake layers. Make sure to hold the knife level so the halves are evenly cut through.
   

4. Place a dollop of the frosting onto the base of your cake stand and top it with a cake layer. Add about a 1/4 cup of the lemon curd to the top of this layer and spread to evenly coat the entire layer.
   

5. Add another cake layer on top and repeat with another 1/4 cup of lemon curd. Continue until the final layer is placed on top. Add a skim coating of the frosting to the entire cake, sealing in the crumbs and preventing them from being seen on the outside layer.
   

6. Add a cup of frosting to the top of the cake and carefully frost the cake with an offset spatula.
   

7. Garnish with lemon slices then slice, and serve.