Lemon Cake Layers:

• Lemon zest (from 2 lemons)
• 1¾ cups granulated sugar, divided
• ¾ cup whole milk, room temperature
• ¼ cup fresh lemon juice, strained
• 6 large egg whites, room temperature
• 2 tsp vanilla extract
• 2¼ cups bleached cake flour (e.g., Softasilk)
• 4 tsp baking powder
• 1 tsp table salt
• 12 tbsp unsalted butter, softened but still cool

Filling:

• 2 cups lemon curd (homemade or store-bought)

Lemon Buttercream Frosting:

• 16 tbsp unsalted butter, room temperature
• 4 oz block cream cheese, room temperature
• 4 cups confectioners’ sugar
• ⅛ tsp table salt
• 2 tbsp fresh lemon juice, strained
• 2 tsp vanilla extract
• 2 tbsp heavy cream (adjust for desired consistency)