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Tip:
To create curls of zest for garnish, strip the zest from two lemons with a channel zester. Cover the strands loosely with a damp paper towel; they’ll curl as they begin to dry.
For the cake:
9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
2-3/4 tsp. baking powder
1/4 tsp. table salt
1-3/4 cups granulated sugar
2 Tbs. lightly packed finely grated lemon zest
6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
1 cup whole milk, at room temperature
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
For the filling:
1 recipe Lemon Curd, chilled
For the frosting:
8 oz. (1 cup) unsalted butter, completely softened at room temperature
2 Tbs. lightly packed finely grated lemon zest
3-1/2 cups sifted confectioners’ sugar
3 Tbs. fresh lemon juice
For the garnish:
2 lemons, zested with a channel zester, and silver dragées (both optional)
See more at http://www.finecooking.com/recipes/triple-lemon-la...
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