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1
Preheat oven to 375*F.
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2
Butter 2 8-inch round cake pans and line with parchment paper.
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3
Butter paper, dust with flour, knocking out the excess.
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4
Sift together flour, baking soda, and salt.
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5
Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy.
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6
Gradually add sugar, beating until pale and fluffy.
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7
Add eggs 1 at a time, beating well after each addition.
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8
Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined.
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9
Divide batter between pans, smoothing tops.
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10
Bake in middle of oven for about 20 minutes.
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11
Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
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12
To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
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13
Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
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14
Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour.
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15
To make frosting, beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks.
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16
Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
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17
To assemble cake; put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting.
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18
Top with second layer, rounded side up and spread top and sides with remaining frosting.
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19
Decorate with Candied Violets if desired.
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20
Note: Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting).
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21
Let stand at room temperature 30 minutes before serving.
