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1
Preheat oven to 325F.
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2
Butter two 8-inch-diameter cake pans with 2-inch-high sides.
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3
Line bottom of pans with parchment paper.
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4
Butter parchment.
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5
Beat butter and sugar in medium bowl until well blended.
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6
Add eggs 1 at a time, beating well after each addition.
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7
Mix in lemon peel.
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8
Beat in flour alternately with lemon juice in 2 additions each.
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9
Divide batter between prepared pans.
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10
Bake until cakes begin to pull away from sides from pan and tester inserted in center of cake comes out clean, about 28 minutes.
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11
Cool cakes in pans on racks 2 minutes.
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12
Turn cakes in pans on racks 2 minutes.
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13
Turn cakes out onto racks and cool completely.
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14
Peel off parchment.
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15
Whisk eggs and sugar in top of double boiler to blend.
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16
Add lemon juice, butter and lemon peel.
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17
Set pan over simmering water (do not allow bottom of pan to touch water).
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18
Whisk until mixture thickens to pudding consistency and thermometer inserted into mixture registers 165F., about 4 minutes.
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19
Remove from over water; cool.
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20
Press plastic wrap directly onto surface of curd; chill until cold.
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21
(Cake and lemon curd can be made 1 day ahead.
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22
Cover cake and store at room temperature.
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23
Keep lemon curd chilled.)
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24
Place 1 cake layer on platter.
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25
Spread lemon curd evenly over.
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26
Top with second cake layer.
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27
Place decorative stencil or doily atop cake.
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28
Sprinkle heavily with powdered sugar.
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29
Carefully remove stencil.
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30
Serve cake with whipped cream, if desired.
