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1.
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To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans.
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Dust the pans with flour and tap out the excess.
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2.
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
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Stir together the dry ingredients with a whisk.
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Set aside.
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3.
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In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy.
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Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes.
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Scrape down the sides of the bowl.
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4.
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Add the whole eggs and egg yolks, one at a time, beating well after each addition.
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Beat in the vanilla and lemon zest.
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Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients).
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Beat in the dry ingredients in 3 additions alternately with milk in 2 additions.
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Scrape down the sides of the bowl and beat for another 10 seconds.
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Scrape the batter into the prepared pans.
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5.
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Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
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Cool the cakes in the pans on wire racks for 20 minutes.
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Invert the cakes onto the rakcs and cool completely.
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6.
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To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined.
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Whisk in the lemon juice, butter, and salt.
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Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon.
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Do not let the filling boil, or it will curdle.
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Pour the mixture through a fine mesh sieve into a medium bowl.
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Stir in the lemon zest and allow the filling to cool.
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7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
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8.
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In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form.
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Remove the lemon filling from the refrigerator and whisk until smooth.
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Using a rubber spatula, gently fold the whipped cream into the filling.
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Cover the bowl and refrigerate the filling until ready to assemble the cake.
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9.
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To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds.
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Gradually beat in the confectioners' sugar on low speed.
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Add the cream, lemon juice, vanilla, and lemon zest.
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Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
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10.
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To assemble the cake, place 1 cake layer on a serving plate.
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Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer.
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Top with the second cake layer.
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Frost the top and sides of the cake with the lemon frosting.
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(If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.)
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Serve the cake immediately, or refrigerate and bring to room temperature before serving.
