The most amazingly lemony lemon cake imaginable.

You should be friends with me, just to try my cooking.

Lemon chiffon cake

makes 2 11x17" sheets or 2 9x3" rounds

14.5 oz cake flour
8.75 oz confectioner’s sugar
6.75 oz whole milk
6 oz canola oil
3.25 oz eggs
0.5 oz baking powder
13 oz egg whites
9.5 oz granulated sugar
1 tsp vanilla extract
3-4 oz lemon juice

Oven 375F. Prep pan by buttering bottom and sides. Place parchment in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 13 oz of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently. Bake until set, about 20-25 minutes. Remove from oven and remove from pan. Let cool on a rack. With a large serrated knife, cut the cake into two layers.

From Jen Yu at Use Real Butter: http://userealbutter.com/2008/04/15/lemon-petits-fours-recipe/

Lemon buttercream frosting

Prep Time: 10 mins

Total Time: 10 mins

Yield: 12 cupcakes

1 cup butter, softened

3 3/4 cups confectioners' sugar

1 lemon, juice and zest of

1 teaspoon vanilla extract

1/8 teaspoon salt

Combine butter, sugar and salt and beat till well combined. Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.

From Food.com: http://www.food.com/recipe/lemon-buttercream-frosting-from-the-famous-sprinkles-cupcakes-222187

Lemon curd

5 egg yolks

1 cup sugar

4 lemons, zested and juiced

1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

From Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html

Assembly

Cut each of the cake rounds in half to make 4 thin cake rounds. Spread 1/3 of the lemon curd between each layer. When all 4 rounds are stacked, crumb coat the cake with a bit of the lemon buttercream. Thickly coat the cake with the frosting.

This cake is amazing, so you may need to make 2.