Lemon-Cheese Layer Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 6 egg whites
• 1½ tsp. vanilla extract
• 1 tsp. grated lemon zest (from 1 lemon)
• 3⅓ cups bleached cake flour
• 1 Tbsp. baking powder
• ¼ tsp. kosher salt
• 1 cup whole milk
• 12 egg yolks
• 2¼ cups granulated sugar
• 2 Tbsp. cornstarch
• 1 Tbsp. grated lemon zest plus ¾ cup fresh juice (from 5 large lemons)
• ¼ tsp. kosher salt
• ¾ cup cold unsalted butter, cut into ½-inch pieces
• 1 cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 tsp. grated lemon zest (from 1 lemon)
• 1 tsp. vanilla extract
• ⅓ cup heavy whipping cream

Instructions

1. 1Preheat the oven to 375°F and arrange the racks in the middle and lower third positions.
2. 2Coat four 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
3. 3Beat the softened butter in a stand mixer fitted with a paddle attachment on medium speed for about one minute until creamy.
4. 4Pour in the granulated sugar gradually and beat for three to four minutes until the mixture is light and fluffy, then stop the mixer to scrape down the sides of the bowl.
5. 5Turn the mixer to low speed and incorporate the egg whites one at a time, scraping the bowl as needed, then mix in the vanilla extract and lemon zest for about 30 seconds.
6. 6Whisk the cake flour, baking powder, and kosher salt together in a separate medium bowl.
7. 7Alternate adding the dry flour mixture and the whole milk to the butter mixture, starting and ending with the flour, and mix on low speed just until combined.
8. 8Pour about two-thirds of a cup of the cake batter into each of the prepared pans.
9. 9Bake the cakes for about 12 minutes until a wooden pick inserted into the center comes out clean, then let them cool in the pans on wire racks for five minutes.
10. 10Turn the cakes out directly onto the wire racks to cool completely for about 30 minutes, then clean, spray, and line the pans again with parchment paper.
11. 11Distribute the remaining batter evenly among the prepared pans, using about two-thirds of a cup per pan, and bake following the same instructions.
12. 12Wrap the cooled cake layers in plastic wrap and store them in the refrigerator until you are ready to assemble the dessert.
13. 13Begin preparing the lemon curd filling.
14. 14Whisk the egg yolks, granulated sugar, cornstarch, lemon zest, fresh lemon juice, and kosher salt together in a medium heavy-bottomed saucepan.
15. 15Cook the mixture over medium heat, stirring constantly with a wooden spoon for eight to 10 minutes until it thickens enough to coat the back of the spoon, then remove the pan from the heat.
16. 16Stir the cold, cubed butter into the hot lemon mixture until it melts completely and the curd is smooth.
17. 17Pour the warm curd through a fine mesh strainer into a medium bowl to remove any lumps, then set this bowl inside a larger bowl filled with ice water.
18. 18Stir the filling frequently for about 20 minutes while it sits in the ice bath until it cools down.
19. 19Take the bowl out of the ice water and press a piece of plastic wrap directly onto the surface of the lemon curd to stop a skin from forming.
20. 20Chill the covered filling in the refrigerator for at least four hours or up to three days until it becomes firm.
21. 21Make the buttercream by beating the softened butter with an electric mixer on medium speed for one minute until smooth.
22. 22Add the powdered sugar gradually on low speed for one minute, then mix in the lemon zest and vanilla extract for 10 seconds.
23. 23Increase the mixer speed to medium and slowly pour in the heavy whipping cream, beating for 30 seconds until the frosting is fluffy and easy to spread.
24. 24Set one cake layer on a serving platter and spread one-quarter cup of the chilled lemon curd evenly to the edges using an offset spatula.
25. 25Repeat the layering process with the remaining cake layers and lemon curd, finishing with a plain cake layer on top, and reserve the leftover filling.
26. 26Transfer the remaining lemon curd into a piping bag or a zip-top plastic bag and refrigerate it, then chill the assembled cake uncovered for one hour.
27. 27Frost the top and sides of the chilled cake with the lemon buttercream, then cut a half-inch opening at the tip of your piping bag.
28. 28Squeeze quarter-sized dots of the reserved lemon curd in a ring around the top of the cake, keeping them about one inch away from the edge.
29. 29Drag an offset spatula through the center of each lemon curd dot toward the middle of the cake to form a decorative flower pattern.

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