Step 1

Using a stand or hand mixer, cream together shortening and sugar together until light, fluffy, and well incorporated.

Step 2

In a separate bowl, sift together all dry ingredients: flour, salt, and baking powder. Set aside.

Step 3

To the creamed mixture, add eggs - one at a time - until each is incorporated.

Step 4

Slowly add milk and lemon zest.

Step 5

Gradually add flour mixture to the wet mixture. Stop mixing when just mixed.

Step 6

Prepare two round 8-inch baking pans with parchment paper lining the bottom of each (this makes it easier to take them out in one piece when they have cooled). Spray with baking spray on the sides.

Step 7

Pour the mixture evenly between the two pans. Bake at 350 degrees for 35 minutes or until a toothpick inserted comes out clean. Let cool on wire racks until room temperature.

Step 8

LEMON CURDWhile your cake bakes, combine and whisk together the eggs, sugar, and lemon juice in a heatproof bowl for the lemon curd. Over a double boiler (placing a heat-proof bowl over a pan of boiling water, taking care not to have the bowl touching the bowl itself), continually whisk the lemon mixture until very thick; about 5 minutes.

Step 9

Remove from heat and whisk the butter in until incorporated.

Step 10

Strain into a bowl and cover with plastic wrap DIRECTLY onto the curd to prevent skin from forming on the top. Refrigerate until chilled.

Step 11

CHANTILLY CREAMCombine all ingredients in a bowl and beat until stiff peaks are formed. Refrigerate until ready to use.

Step 12

ASSEMBLYWhen cakes have come to room temperature, level the tops of the cakes using a knife. When both cakes have been leveled, put chilled lemon curd on top of one of the cakes - but not the sides.

Step 13

Then place the other cake on top of the curd-covered cake. Gently frost the cake with the Chantilly cream and decorate with fresh fruit if desired. Enjoy!