4large egg whitessave the yolks for the lemon curd
1 ½cupssugar
2teaspoonslemon zest
1/2cupbutter
1tsp.vanilla
Filling
1/3cupsimple syrupsee recipe below
1pkg unflavored gelatin
1cuplemon curd recipe follows or use store bouight
18 oz.cream cheesesoftened
3/4cupwhipping cream
Lemon Curd
2lemons
4egg yolks
2/3cupsugar
4Tbspbuttercold
Vanilla Crumb Topping
1/2cupflour
1/2cup, plus 2 Tbsppowdered sugar
5Tbspbutterchilled, cut into small pieces
1tsp.vanilla
Simple Syrup
1cupwater
1cupsugar
Instructions
Simple Syrup
Combine sugar and water in a small saucepan and heat until sugar is dissolved. Allow to cool until ready to use.
Cake
Preheat oven to 350 degrees F.
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Combine sugar and butter and beat with the paddle or whisk attachment, or with a hand mixer,beat on medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Mix for two minutes until well combined.
Divide the batter between the two 9 inch pans that have been greased and floured. Line the bottom of the pans with wax paper and grease and flour that also.
Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
Filling
Add the gelatin in a few Tbsp of water and let sit for about 5 minutes
Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved. Set aside to cool.
In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks. Transfer to another bowl and set aside.
In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed
Slowly drizzle the cooled simple syrup into the cream cheese mixture, scraping down sides as needed
Add the whipping cream and beat with the whisk attachment until incorporated. Chill the mixture until slightly thickened.
Lemon Curd
Zest the lemons and set aside. Juice the lemons.
In a small mixing bowl, whisk the egg yolks and sugar until smooth. Stir in zest and juice.
Pour the mixture into a saucepan and bring to a simmer over medium heat.
Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon
Remove from the heat and pour through a strainer into a glass bowl. Add in butter, 1 Tbsp at a time.
Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set
Vanilla Crumb Topping
In a bowl mix the flour and powdered sugar. Cut in the chilled butter until small pea size pieces form.
Drizzle the vanilla over and mix to combine. Chill the mixture until needed.
Assembling the cake
When the cake is cooled, brush the tops of the cake with the remaining simple syrup
Spread 2/3 of the filling on the bottom half of the cake and top with the other layer.
Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. ( I only did it on the top)
Chill for several hours or freeze to firm up the filling
Notes
To save a little time, purchase a store bought lemon curd although my homemade recipe is amazing! If you decide to make your own lemon curd make it a day or too ahead of time to save some time.
Make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer. The cake stays perfectly fresh and a frozen cake is easier to frost. Just pull out the cake when you are ready to assemble it.
After frosting, the cake you can add the crumb topping which is a mixture of powdered sugar, flour, butter and vanilla. If you are looking to save some time, you could eliminate the crumb topping but it does give the cake a pretty finish on top and a nice yummy texture.
The simple syrup in this recipe can also be made ahead and stored in an airtight container in the fridge for several weeks.