Step 1

Preheat oven to 350˚F. Combine flour, baking powder, baking soda, and salt in a medium bowl.

Step 2

In another bowl cream together butter and sugar. Add eggs one at a time, stirring between each addition. Add milk and vanilla and stir again. Add dry ingredients to wet a little at a time, stirring as you go.

Step 3

Divide batter between 3 greased 8" cake pans, lined on the bottom with parchment paper. Bake for 22-27 minutes or until knife inserted in centers comes out clean.

Step 4

Allow cakes to cool for 20 minutes before removing from pan to cool on wire rack for 30 minutes. Place cake in refrigerator to chill for 2 hours. Remove parchment paper if stuck to bottoms of cakes.

Step 5

When ready to frost add first cake to serving dish. If cakes have risen unevenly cut off non-visible areas to make them more level using a bread knife and a sawing motion.

Step 6

Place 2 tablespoons lemon curd on top of first cake. Add second cake on top and add another 2 tablespoons lemon curd. Add top cake layer and add remaining lemon curd on top and sides of cake.

Step 7

Smooth curd as much as possible using an offset spatula or frosting knife. Return cake to refrigerator until ready to serve.