Lemon Layer Cake With Cranberry-Lemon Curd

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For the cranberry-lemon curd:

1 cup jellied cranberry sauce

2 eggs

1/3 cup fresh-squeezed lemon juice

1/4 cup sugar

Grated zest of 1 lemon

1/4 cup butter, softened

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups sugar

3 large eggs, at room temperature

1 1/2 teaspoons vanilla extract

1/4 cup fresh squeezed lemon juice

3/4 cup milk

1 (8 ounce) package cream cheese, softened

6 tablespoons butter, softened

2 to 3 tablespoons lemon juice

2 teaspoons lemon zest

5 to 6 cups powdered sugar

Sugared cranberries and lemon peel (see Note)

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