| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Cake | ||
| 2 | cups | cake flour |
| 2 | teaspoons | baking powder |
| 1/4 | teaspoon | salt |
| 1/2 | cup | unsalted butter |
| 1 1/4 | cups | sugar |
| 3 | large | eggs |
| 1 | teaspoon | vanilla extract |
| 2 | tablespoons | fresh lemon juice |
| 1 | tablespoon | lemon zest |
| Filling | ||
| 1 | tablespoon | lemon zest |
| 1/2 | cup | fresh lemon juice |
| 1 | tablespoon | cornstarch |
| 6 | tablespoons | unsalted butter |
| 3/4 | cup | sugar |
| 4 | large | egg yolks |
| Frosting | ||
| 4 | cups | confectioner's sugar |
| 1/2 | cup | unsalted butter -- softened |
| 2 | tablespoons | fresh lemon juice |
| 1 | tablespoon | lemon zest |
| 2 | tablespoons | 2% low-fat milk |
| baking spray with flour |
| Heat oven to 350°F. Spray two 8"cake pans. Mix together the flour, baking powder, and salt. Cream the butter and sugar until light and fluffy. Add eggs one at a time and mix until well combined. Stir in vanilla. Alternate dry ingredients with milk mixing until just incorporated. Divide batter between pans and bake for 30 minutes or until toothpick inserted in middle comes out clean. Cool in pans for 10 minutes and ten turn out on rack to cool completely. To make filling: In medium saucepan mix lemon zest, lemon juice, and cornstarch together until smooth. Mix in butter and sugar and bring to a boil over medium heat. Boil for one minute stirring constantly. Beat egg yolks until smooth. Pour a little of lemon mixture into eggs to temper them. Pour eggs into remaining mixture. Reduce heat to low and cook stirring constantly for 5 minutes or until thickened. Pour into a medium bowl and place plastic wrap pressing into lemon curd. Cool to room temperature and then refrigerate for 3 hours. To Make frosting: Beat sugar, butter, lemon juice, and lemon zest until smooth. Add milk and beat until light and fluffy. With serrated knife split each cake in half horizontally. Place 1 layer of cake, cut side up, on platter and spread half of the lemon filling. Top with another layer and spread 1/2 cup of frosting. Top with another layer and spread rest of filling. Top with final layer and ice top and sides. Makes 12 servings |
| Per Serving: 585 Calories; 24g Fat (36.6% calories from fat); 4g Protein; 90g Carbohydrate; trace Dietary Fiber; 181mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 5 Other Carbohydrates. |