I made 1 1/2 the cake batter, subbed lemon extract for vanilla extract and baked for 29 minutes in 9" round cake pans. I made the filling (as specified for 8" cakes and still had plenty leftover) a day ahead of time and let sit in the fridge overnight. I eyeballed the frosting measurments, adding lemon juice/zest/extract to taste. I brought this to work for a coworkers birthday and everyone enjoyed it. I was pleased that my layers stayed in tact (no problems with sliding, it was refrigerated until just before serving); however, the top layer had a rather gel-like consistency. I assume this was from the cake soaking up the lemon curd as I pressed on the top while frosting. Otherwise, like others have said this is a very dense, very sweet cake, but that doesn't mean it's bad! I had no problems slicing/layering the cake precisely because it was so dense and, well, cake is supposed to be sweet. Personally, I would prefer a lighter cake with more tartness so next time I would sub cake flour for AP flour and refrigerate the layers before attempting to slice them in half/frost them. I would also reduce the amount of sugar in the lemon curd to offset the sweetness of the frosting. Overall, this was a good cake and the individual slices look beautiful with the layering of curd & frosting.
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I made 1 1/2 the cake batter, subbed lemon extract for vanilla extract and baked for 29...