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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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