– 1 (8oz)(226g) package cream cheese, softened – 1 ½ sticks (¾c)(168g) unsalted butter, softened – 2 cups (400g) sugar – 4 large eggs, room temperature (to save time you can warm them in a bowl of very warm water for 5 min) – 3 cups (342g) cake flour- see Notes for substitution – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – ¾ cup (175g) milk – ¼ cup lemon juice (approximate amount in one small lemon) – ¼ cup (54g) vegetable oil (we used canola oil) – 1 Tablespoon (10g) Lemon Extract – Zest of two lemon FOR THE LEMON CURD FILLING – ¾ cup (150g) sugar – ¼ cup (30g) cornstarch – 1 cup (236g) water – 2 large egg yolks, lightly beaten – 2 Tablespoons (28g) butter – 1 Tablespoon grated lemon zest – 4 Tablespoons fresh lemon juice
FOR THE WHIPPED CREAM – 1 cup (240g) heavy cream – ¼ (29g) cup powdered sugar – 1 (4g) teaspoon vanilla FOR THE LEMON BUTTERCREAM – 3 sticks (339g) unsalted butter slightly softened – 2 teaspoons (8g) lemon extract (adjust amount to your liking) – Zest of 1 lemon (optional) – 7 ½ cups (863g) powdered sugar – ¼ cup (60g) milk or more to reach the consistency you like – *Yellow Coloring Gel is Optional (we used a touch of Americolor Lemon Yellow)
Start with a 325-degree oven. Grease and flour three 8-inch pans. Pan bottoms are lined with parchment circles. Whisk cake flour, baking powder, baking soda, and salt in a medium bowl for 30 seconds.
Beat butter and cream cheese in the mixer bowl on medium speed until smooth. Add sugar slowly and mix on medium for 2-3 minutes. Turn each room-temperature egg yolk colourless.
Divide batter among three pans.Bake at 325 degrees F for 28–30 minutes until a toothpick inserted into the centre comes out clean or with crumbs. Before turning out, let pans cool on wire racks 5-10 minutes.
Stir constantly until mixture thickens and boils (3–4 minutes). Boil 1 minute more, stirring. Remove pan from heat. Add ½ cup of hot mixture to a small bowl and whisk in egg yolks immediately.
Return the egg mixture to the pot and stir. Stir curd on medium heat until thickened and lemon-colored (1-2 min).Add butter, lemon juice, and zest after cooking.-- After chilling, cover lemon curd in plastic to avoid peel. Refrigerate.