Traditional 1-2-3-4 cake with lemon filling and frosting

Traditional 1-2-3-4 cake with lemon filling and frosting
By: Linda West Eckhardt

4 large eggs
3 cups sifted cake flour
1 Tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) soft, unsalted butter
2 cups granulated sugar
1 teaspoon vanilla
1 cup milk

Prepare to Bake: Arrange the rack in the middle of the oven and preheat it to 400 degrees. Spritz two 8-inch round cake pans with Baker’s joy. Place the unbroken eggs into a bowl of hot tap water.

Make the Batter: Sift the flour, baking powder, and salt into the bowl of a stand mixer, then, with the mixer running, pinch off pieces of the butter and add them one at a time. Add the sugar, a Tablespoon at a time, then the eggs, one at a time. Then add the vanilla and milk. Beat on high speed just until well mixed.

Bake the Cake: Pour the batter into the prepared pans and bake until wooden pick comes out clean, about 15-20 minutes. Cool in the pans on a rack for 5 minutes, then flip the layers out onto racks, removing the pans, and cool thoroughly.

Lemon Curd Filling:
3 large lemons
1 cup granulated sugar
5 large egg yolks
½ cup (1 stick) unsalted butter

Make the lemon curd: While the cake is baking, in a medium heavy saucepan over medium heat, combine the grated lemon zest from 2 of the lemons with the sugar. Add the egg yolks and lemon juice to the sugar mixture and stir. Add the butter and stir until melted. Cook and stir until thick. Set aside to cool with a piece of wax paper set against the surface of the curd. Use to fill the cooled cake, spreading it generously between the layers.

Lemon Cream Cheese Frosting:
8oz cream cheese, softened
½ cup (1 stick) butter, soft
1/8 teaspoons salt
Juice and grated zest of 1 lemon
¼ cup sifted confectioners’ sugar, or to taste
Make the frosting: While the cake is baking and cooling, combine the cream cheese, butter, salt juice, zest and sugar. Beat until stiff. Cover with a piece of wax paper, pressing it down against the top of the frosting. When the cake is cool, transfer one layer to a cake stand. Add one layer, top with curd, and smooth it with an offset spatula. Add the second layer, secure with toothpicks if needed, and then frost the sides and top of the cooled cake. Store covered.