Name: Lemon Layer Cake with Lemon Curd Filling and Lemon Buttercream Icing
Ingredients: Lemon Curd Filling; 12 egg yolks, at room temperature; 3 tbsp grated lemon zest; 1 cup freshly squeezed lemon juice; 1/2 tsp lemon extract (not oil); 1-1/2 cups granulated sugar; 1 cup (2 sticks) unsalted butter, cut into small pieces; Cake; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 1-1/2 cups self-rising flour; 1-1/4 cups unbleached all-purpose flour; 3/4 cup whole milk; 1/4 cup freshly squeezed lemon juice; 2 tsp grated lemon zest; Lemon Buttercream Icing; 1 cup (2 sticks) unsalted butter, very soft; 8 cups confectioner’s sugar; 1/2 cup freshly squeezed lemon juice; 1 tsp grated lemon zest