adapted from Sherry Yard's Secrets of Baking
2 tablespoons lemon zest
1 cup sugar
1 cup lemon juice
2 tablespoons lime juice
3 whole eggs (large), at room temp
4 egg yolks (large), at room temp (reserve whites for cake)
4 tablespoons cold butter, diced
1. Fill a medium saucepan 3/4 of the way full with cold water and heat over medium heat. Make an ice bath (ice and cold water) with a medium-sized bowl, set aside.
2. Zest the lemons and combine the zest and sugar in the food processor and blitz for about a minute to make lemon sugar.
3. Juice the lemons and limes, set aside.
4. In a large heatproof glass bowl, combine the lemon sugar, eggs, and egg yolks, and whisk for about 30 seconds. Place bowl over simmering water until sugar melts (rub a little egg mixture between your thumb and finger – the sugar has dissolved when it no longer feels gritty). Pour in lemon/lime juice. Whisk until curd is the consistency of sour cream and reaches 160 F. Remove from heat and start whisking in the butter, one piece at a time, until incorporated. Pour the curd through a sieve to remove any zest or lumps. Place bowl in ice bath and place sheet of plastic wrap directly on the surface of the curd to cool quickly and prevent a skin from forming on the curd.
The curd can be refrigerated up to a week ahead of time.
adapted from Dorie Greenspan’s Baking: From My Home to Yours via Ezra Pound Cake
2 cups + 1 ½ teaspoons all purpose flour
¼ cup + 1 ½ teaspoons cornstarch
1 tablespoon aluminum-free baking powder
½ teaspoon salt
1 ¼ cups buttermilk
4 large egg whites (reserve yolks for lemon curd)
2 teaspoons vanilla extract
1 ½ cups granulated sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
Sift flour, cornstarch, baking powder, and salt in medium bowl.
Whisk egg whites, buttermilk, and vanilla in large measuring cup.
With a stand mixer fitted with paddle attachment, mix sugar and lemon zest on low to release the zest’s oils. Add butter and cream on medium speed until light and fluffy, about 4-5 minutes.
Reduce speed to low. Add flour and milk in 3 batches, beginning and ending with the flour. Increase speed to medium high for a minute to incorporate more air.
Divide batter between two 9-inch round baking pans lined with parchment. Bake 30-35 minutes at 350*F or until an inserted cake tester comes out clean. Cool for 5 minutes, then remove from pans, remove parchment, and cool completely on wire racks (right-side up).
1/2 cup sugar
3/4 cup water
2 tablespoons lemon juice
Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat and stir in lemon juice. Cool.
1 batch lemon curd
8 ounces cream cheese, at room temperature
¼ cup sugar
1 cup whipping cream
Beat cream cheese and sugar until well blended. Mix in lemon curd on low speed.
Whip cream to stiff peaks. Fold cream into lemon mixture by hand.
Vanilla Crumb Topping
1/2 cup all purpose flour
3/4 cup confectioners’ sugar
1/3 cup cold butter, cut into 20 pieces
1 teaspoon vanilla extract
In a medium bowl, mix flour, sugar, butter, and vanilla with fingers until clumps form. Separate clumps into small crumbs.
Place first layer, bottom-side up, on cake platter. Brush with simple syrup. Spoon on all but ½ cup lemon filling, then top with second cake layer, dome side up. Brush with simple syrup. Spread thin layer of lemon filling on top and sides of cake. Press crumb topping into frosting to adhere. Refrigerate.
Dust with confectioners’ sugar before cutting and serving.