New York Lemon Layer Cake

Preheat oven to 350 degrees F.

Grease and lightly flour three 9-by-2-inch round cake pans, then line the bottom with waxed paper.

In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time.

Combine the flours and add in four parts, alternating with milk and lemon juice and zest, beating well after each addition.

Divide batter among cake pans. Bake for 20 to 25 minutes, or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

When cake has cooled, spread the icing or the curd evenly between layers and over top of cake.

Recipe Source: "The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York's Sweetest Baker," by Jennifer Appel and Allysa Torey