Triple-Lemon Layer Cake

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1088
FAT
157%
CHOL
120%
SOD
46%

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Ingredients for 8 servings

8 oz. (1 cup) unsalted butter, completely softened at room temperature

6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans

3 Tbs. fresh lemon juice

1/4 tsp. table salt

1 recipe Lemon Curd , chilled

5 large egg whites, at room temperature

2 Tbs. lightly packed finely grated lemon zest

3-1/2 cups sifted confectioners’ sugar

2 lemons, zested with a channel zester, and silver dragées (both optional)

1/4 tsp. cream of tartar

2-3/4 tsp. baking powder

1 cup whole milk, at room temperature

1-3/4 cups granulated sugar

9-1/4 oz. (2-1/3 cups) cake flour; more for the pans

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