1-First Step: Mise en Place and Prepare Lemon Curd Juice lemons to get ½ cup and zest 2 lemons for 1 tbsp. In a medium saucepan off heat, whisk 4 egg yolks with ¾ cup sugar until pale. Add ½ cup lemon juice and zest. Cook over medium heat, stirring constantly with a wooden spoon for 8-10 minutes until thickened (coats back of spoon, 170°F). Do not boil. Remove from heat, stir in 4 tbsp cold cubed butter until melted. Strain through fine mesh sieve into bowl for smoothness. Press plastic wrap directly on surface and chill 2 hours or overnight. This curd stays fresh up to a week.

2-Second Step: Preheat Oven and Prep Cake Pans While curd chills, position rack in center of oven and preheat to 350°F. Grease two 8-inch round cake pans with butter, line bottoms with parchment circles, and flour sides. Tap out excess. This prevents sticking for easy release.

3-Third Step: Mix Dry and Wet Ingredients for Cake Batter In a bowl, whisk 2 cups flour, 1 tsp baking powder, and ½ tsp salt. In large mixer bowl, beat 1 cup softened butter and 1.5 cups sugar on medium until light and fluffy, 3-5 minutes. Add 4 eggs one at a time, beating well after each. Mix in 2 tsp vanilla. Reduce speed to low, add dry ingredients in three additions alternating with ¾ cup milk, starting and ending with flour. Scrape bowl often. Mix just until combined to avoid tough cake; batter should be thick and smooth.

4-Fourth Step: Bake the Cake Layers Divide batter evenly between pans (about 1.5 cups each). Smooth tops with spatula. Bake 25-30 minutes until toothpick inserted in center comes out clean and edges pull from sides. Rotate pans halfway for even baking. Cool in pans 10 minutes, then invert onto wire racks, peel parchment, and cool completely, about 1 hour. For flat tops, press gently with clean towel while warm.

5-Fifth Step: Slice and Assemble the Lemon Layer Cake Once cool, use serrated knife to horizontally slice each layer into two (four thin layers total). Place first layer on serving plate. Spread ⅓ cup chilled curd evenly. Repeat layering, topping final layer with curd. Frost sides and top lightly with whipped cream or buttercream if desired. Inspired by classics like this lemon curd cake. Dust with powdered sugar. Refrigerate 30 minutes to set before slicing.

6-Final Step: Finishing Touches and Serving Garnish with lemon slices or zest curls. Serve at room temperature for best flavor. Pairs with tea or coffee. Slice with sharp knife dipped in hot water for clean cuts. Enjoy your tangy lemon cake!