Lemon Doberge Cake Recipe

Ingredients

• FILLING:
• 1 & 1/4 cups sugar
• 3 Tablespoons cornstarch
• 3 Tablespoons all-purpose flour
• dash of salt
• 1 & 1/2 cups cold water
• 2 Tablespoons butter
• 1 teaspoon finely zested lemon peel
• 1/3 cup fresh lemon juice
• 3 beaten egg yolks
• CAKE:
• 2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10 Tablespoons butter
• 1 & 1/2 cups sugar
• 3 eggs, separated
• 1 cup buttermilk
• 2 teaspoons lemon extract
• FROSTING:
• 6 ounces cream cheese, softened
• 3 Tablespoons butter, softened
• 3 cups powdered sugar
• 2 teaspoons finely zested lemon peel
• 2 teaspoons vanilla extract
• 2 Tablespoons fresh lemon juice