Summer Lemon Layer Cake with Lemon Curd

Instructions:

1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together sifted cake flour, sugar, baking powder, and salt in a large bowl.
3. Beat softened butter and vegetable oil until smooth, then incorporate eggs one at a time.
4. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until the batter is smooth and free of lumps.
5. Divide batter equally between the prepared pans and bake for 30 minutes. Remove from oven and cool completely on wire racks.
6. Prepare the lemon curd filling by combining butter, sugar, eggs, lemon juice, and lemon zest; cook over medium-low heat until thickened, then cool.
7. Prepare the frosting by beating chilled cream cheese and softened butter together, then incorporating powdered sugar, lemon juice, zest, and lemon extract.
8. Assemble the cake using the Dam Method: place a cake layer down, pipe a stiff ring of frosting around the outer edge, and fill the center with lemon curd.
9. Repeat for the second layer, top with the final cake layer, and frost the entire exterior of the cake.
10. Chill the cake in the refrigerator for 2 hours to stabilize the frosting and filling before slicing.