Lemon Layer Cake

Ingredients

• 8 egg yolks 
• 3/4 cup butter, softened 
• 1 1/4 cups sugar 
• 2 1/2 cups cake flour 
• 1 tablespoon baking powder 
• 1/4 teaspoon salt 
• 3/4 cup milk 
• 1 teaspoon lemon zest 
• 1 teaspoon fresh lemon juice 
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 375°. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale. 
2. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well. 
3. Combine flour, baking powder, and salt; add to butter mixture alternately with ¾ cup milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. lemon zest, 1 tsp. fresh lemon juice, and 1 tsp. vanilla. Spoon batter into 3 greased and floured 8-inch round cake pans. 
4. Bake at 375° for 12 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. 
5. Spread Luscious Lemon Frosting between layers of cake. Cover and chill until ready to serve. 

Frosting 

• 1 cup butter, softened 
• 2 teaspoons lemon zest 
• 1/4 cup fresh lemon juice 
• 1 (32-oz.) package powdered sugar 
• 1 to 2 tablespoons half-and-half (optional) 

1. Beat butter at medium speed with an electric mixer until creamy; stir in lemon zest and juice. (Mixture will appear curdled.) Gradually add sugar; beat at high speed 4 minutes or until spreading consistency. Gradually beat in up to 2 Tbsp. half-and-half, if necessary, for desired consistency.