Prepare the Lemon Cake Layers:

• • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.​
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.​
  • Add the eggs one at a time, beating well after each addition.​
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.​
  • Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients.​
  • Stir in the fresh lemon juice, lemon zest, and vanilla extract until just combined.​
  • Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.​
  • Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.​

Prepare the Lemon Curd:

• • In a medium saucepan, whisk together the fresh lemon juice, lemon zest, granulated sugar, and egg yolks.​
  • Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.​
  • Remove from heat and stir in the unsalted butter pieces until smooth.​
  • Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely cooled.​

Prepare the Lemon Mousse:

• • In a small bowl, sprinkle the unflavored gelatin over the cold water and let it stand for about 5 minutes to bloom.​
  • In a medium saucepan, combine the fresh lemon juice, granulated sugar, egg yolks, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.​
  • Remove from heat and stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool to room temperature.​
  • In a large bowl, whip the heavy whipping cream to stiff peaks. Gently fold the cooled lemon mixture into the whipped cream until well combined.​

Assemble the Cake:

• • Once the cake layers are completely cooled, level the tops if necessary. Place one cake layer on a serving plate.​
  • Spread a generous layer of the lemon curd over the cake layer.​
  • Top with half of the lemon mousse, spreading it evenly over the curd.​baking-sense.com+1kitchen-by-the-sea.com+1
  • Place the second cake layer on top and repeat the process with the remaining lemon curd and mousse.​
  • Refrigerate the assembled cake for at least 2 hours to set.​

Prepare the Whipped Cream Frosting:

• • In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks.​

Frost the Cake:

• • Once the cake has set, frost the top and sides with the whipped cream frosting.​
  • Garnish with additional lemon zest or slices, if desired.​
  • Refrigerate until ready to serve.