Lemon Layer Cake
3 3/4c flour
3 3/4t baking powder
1t salt
2 1/3 sticks of salted butter (each stick is 1/2cup)
2 2/3c sugar
2 1/4t vanilla extract
3 eggs
1 1/4c milk (or half and half)
1/2c fresh lemon juice

Mix dry ingredients together and then set aside.  Blend butter, sugar  and vanilla together.  Add eggs one at a time and mix really well.  Add dry mixture and milk/lemon juice alternatively and mix well.

Pour into 3 prepared (greased and floured) 9″ round pans.  Bake for 30min at 375.  Cool inverted on wire racks.

Lemon Curd
3 eggs
1/3c lemon juice
3/4c sugar
4T butter

 Boil water in a large pot, and leave to simmer.  Add everything but the butter to a stainless steel mixing bowl.  Put the bowl over the simmering water (your going for the double boiler effect).  Whisk  curd continually over simmering water for about 10min, until it gets as thick as sour cream.  Remove from heat and whisk in butter until melted.  Cover and chill in fridge.

Putting it Together
When cake is cooled and lemon curd is chilled you can assemble.  Add the lemon curd between the layers.  For the top, dust with powdered sugar.  Add whipped cream (I had thought about piping it out of a frosting tip for a more decorative look, but changed my mind), and dot with fresh berries of your choice.  Serve immediately or refrigerate.

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