*Ingredients : 

2 cups all-purpose flour
2 t. baking powder
1 t. salt
1/2 cup butter
1 1/4 teaspoon sugar
3 eggs
1 t. vanilla
1/4 c fresh lemon juice & 1 c. Grated lemon zest
3/4 teaspoon of milk
(add a few drops of good yellow coloring, if desired)
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 t. cornstarch
6 t. Butter
3/4 teaspoon of sugar
4 egg yolks, beaten
4 tbsp icing sugar
1 t. Grated lemon zest
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 t. Grated lemon zest
(add a few drops of yellow food coloring if desired)
2 tbsp milk (f needed to thin frosting)
chopped nuts, optional


1. Preheat the oven to 350 degrees. Grease and flour two 8-inch round pans. Mix the dry ingredients. To book. In a large bowl, cream the butter and sugar until light and fluffy. Add the lemon juice and zest to the milk. Beat the eggs one by one, stir in the vanilla. Add flour mixture alternately with milk, mixing until incorporated. Beat in molds. Bake in preheated oven for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pans on wire racks for 10 minutes. Then turn out onto wire racks to cool completely.
2. To make the filling: In a medium saucepan, combine 1 tbsp lemon zest, 1/2 cup lemon juice and 1 tbsp cornstarch until smooth. Combine 6 tablespoons of butter and 3/4 cup of sugar and bring the mixture to a boilling on  heat. Boil for 1 minute, stirring . In small bowl, use whisk, beat the egg yolks until smooth. Whisk a small amount of the hot lemon mixture. For the egg mixture in the pan, quickly beat in the hot lemon mixture. Reduce heat to low; cook, stirring constantly, 5 minutes or until thickened (do not boil). Pour the mixture into a medium bowl. Press plastic wrap over surface to prevent skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
3. To make the glaze: In a large bowl, beat the icing sugar, 1/2 cup butter, 2 tbsp lemon juice and 1 tsp lemon zest until smooth, then beat speed and continue beating until light and fluffy.((add milk 1 tbsp at a time to thin the glaze if needed))
4. To assemble: With a long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving platter. Spread with half the lemon filling. Top with another layer and spread with 1/2 cup frosting. Add the third layer and spread the remaining half of the lemon filling. Press down on last layer of cake and frost top and sides of cake with remaining frosting. Decorate the sides of the cake with nuts if desired. Refrigerate the cake until ready to serve.

Enjoy !