Four Layer Lemon Cake

Preheat the oven to 350°F (175°C) and grease four 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter, granulated sugar, and lemon zest until fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture, mixing until just combined.

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cakes are baking, prepare the frosting. In a large bowl, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Chill until ready to use.

To make the lemon syrup, combine the lemon juice and granulated sugar in a small saucepan. Heat over medium heat until the sugar has dissolved. Remove from heat and set aside.

For the lemon curd, whisk together the lemon zest, lemon juice, granulated sugar, and egg yolks in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in the butter until melted.

Once the cakes have cooled, use a serrated knife to level the tops if necessary. Brush each layer with the lemon syrup.

To assemble the cake, place one layer on a serving plate and spread a thin layer of lemon curd on top. Repeat with the remaining layers, reserving some lemon curd for the top.

Frost the sides of the cake with the cream cheese frosting. Pipe decorative swirls on top, using the remaining lemon curd. Chill for at least 1 hour before serving.

Enjoy!