Lemon Layer Cake with Lemon Curd Filling and Lemon Buttercream Icing

INGREDIENTS

4 tbsp

Lemon, zest

Egg yolks

Eggs, large

1 3/4 cups

Lemon juice, freshly squeezed

1 1/4 cups

All-purpose flour, unbleached

8 cups

Confectioner's sugar

3 1/2 cups

Granulated sugar

Lemon buttercream icing

Lemon curd filling

1/2 tsp

Lemon extract

1 1/2 cups

Self-rising flour

Cake

2 cups

Butter, unsalted

1 cup

Butter, unsalted very soft

3/4 cup

Whole milk