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LEMON LAYER CAKE
Ingredients
- FOR THE CAKE AND SYRUP
- 16 tbsp. unsalted butter, softened, plus more for pans
- 2 1⁄2 cups cake flour, plus more for pans, sifted
- 2 1⁄2 tsp. baking powder
- 1 tsp. kosher salt
- 1⁄2 cup milk
- 1 tsp. vanilla extract
- 1 3⁄4 cups sugar
- 1 tbsp. lemon zest
- 4 eggs
- 1⁄3 cup fresh lemon juice
- FOR THE FROSTING
- 1 1⁄2 cups sugar
- 1⁄4 cup cornstarch
- 1⁄4 cup lemon zest
- 1 tsp. kosher salt
- 10 egg yolks
- 1 cup fresh lemon juice
- 1 1⁄2 cups unsalted butter, softened
- 1 tsp. vanilla extract
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