Lemon Layer Cake | Saveur
This citrusy cake gets infused three ways: zest in the batter, a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
Ingredients
- 16 tbsp. unsalted butter, softened, plus more for pans
- 2 <sup>1</sup>⁄<sub>2</sub> cups cake flour, plus more for pans, sifted
- 2 <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- 1 tsp. kosher salt
- <sup>1</sup>⁄<sub>2</sub> cup milk
- 1 tsp. vanilla extract
- 1 <sup>3</sup>⁄<sub>4</sub> cups sugar
- 1 tbsp. lemon zest
- 4 eggs
- <sup>1</sup>⁄<sub>3</sub> cup fresh lemon juice
- 1 <sup>1</sup>⁄<sub>2</sub> cups sugar
- <sup>1</sup>⁄<sub>4</sub> cup cornstarch
- <sup>1</sup>⁄<sub>4</sub> cup lemon zest
- 10 egg yolks
- 1 cup fresh lemon juice
- 1 <sup>1</sup>⁄<sub>2</sub> cups unsalted butter, softened
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