Premake the lemon curd - Whisk together sugar, cornstarch, zest, and salt in a 4-qt. saucepan. Add yolks, and whisk until smooth; stir in juice.
Stirring often, bring to a boil over medium heat; cook, stirring constantly, until very thick, about 3 minutes. Remove from heat, let cool, and transfer to a bowl; chill the lemon curd.
When ready to bake - Heat oven to 350 degrees F.
Butter and flour two 9″ cake pans, and set aside.
Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside.
In the bowl of a stand mixer fitted with a paddle, cream butter, 1 1/2 cups sugar, and zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
Using a serrated knife, halve each cake horizontally to produce four layers; set aside.
Bring remaining sugar and juice to a boil in a small saucepan over high heat. Remove from heat, and set syrup aside.
In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the chilled lemon curd on medium-high speed until fluffy and smooth, about 1 minute. Add half the remaining curd, beating until smooth, and then add remaining curd and vanilla. Increase speed to high; beat frosting until pale and fluffy, about 3 minutes.
When ready to assemble - Place one cake layer on a cake stand, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting; top with another cake, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting.
Place another cake over the frosting, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting; top with remaining cake, and drizzle with remaining syrup.
Cover top and sides with remaining frosting; chill cake to firm frosting. Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	665.02 Kcal (2784 kJ)
Calories from fat	393.65 Kcal
		% Daily Value*
Total Fat	43.74g	67%
Cholesterol	292.88mg	98%
Sodium	438.45mg	18%
Potassium	262.92mg	6%
Total Carbs	60.69g	20%
Sugars	33.26g	133%
Dietary Fiber	0.62g	2%
Protein	9.74g	19%
Vitamin C	10.5mg	18%
Vitamin A	0.5mg	16%
Iron	3.1mg	17%
Calcium	103.8mg	10%

Amount Per 100 g
Calories	319.22 Kcal (1337 kJ)
Calories from fat	188.96 Kcal
		% Daily Value*
Total Fat	21g	67%
Cholesterol	140.59mg	98%
Sodium	210.46mg	18%
Potassium	126.2mg	6%
Total Carbs	29.13g	20%
Sugars	15.97g	133%
Dietary Fiber	0.3g	2%
Protein	4.67g	19%
Vitamin C	5.1mg	18%
Vitamin A	0.2mg	16%
Iron	1.5mg	17%
Calcium	49.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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