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Triple-Lemon Layer Cake

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Ingredients

For the cake

  • 2-1/3 cups cake flour; more for the pans
  • 2-3/4 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1-3/4 cups granulated sugar
  • 2 tablespoons lightly packed finely grated lemon zest
  • 3/4 cup unsalted butter, completely softened at room temperature; more for the pans
  • 1 cup whole milk, at room temperature
  • 5 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

For the filling

  • 1 recipe Lemon Curd, chilled

For the frosting

  • 1 cup unsalted butter, completely softened at room temperature
  • 2 tablespoons lightly packed finely grated lemon zest
  • 3-1/2 cups sifted confectioners’ sugar
  • 3 tablespoons fresh lemon juice

For the garnish

  • 2 lemons, zested with a channel zester, and silver dragées (both optional)

Preparation

Click here for preparation method.

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