I doubled that recipe to make two 8-inch round layers. Then I sliced each layer in half, very carefully.
Only ended up using 3 of the 4 layers, since I'd already used about a third of the lemon curd on the cupcakes. This means that a full batch of the lemon curd, plus a double batch of the cake batter, will make one four-layer cake.
I also grated the zest of one lemon into the frosting, and it made a nice difference. I preferred it. Totally worth spending 39 cents on a lemon at Trader Joe's. (The real estate agency seems to have dispersed of their spare lemons.)
Still working on the frosting skills. But you know you want this:
In case anyone was wondering, I do not eat all of these baking things by myself. Gromit's human aunt and uncle came over yesterday and left with half the cake. You, too, could be the recipient of cakes, if you live in the area and are willing to come over here. (Until fall semester starts next month. Then I'll have regular access to the rest of the grad cohort, and most of them will eat anything.)
Food for thought: What if I did half a batch of lemon curd, and made raspberry filling for the other two layers? Would that be overdoing it? Or maybe apricot? I really think I want to try the raspberry. Maybe the next time my dad comes for a visit, though I don't think he's planning to be here anytime soon. He is a notorious lover of raspberry-enhanced desserts.
