Step 1

For the frosting!

Step 2

Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.

Step 3

For the cake!

Step 4

Preheat oven to 350° F (180° C).

Step 5

In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.

Step 6

In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.

Step 7

Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.

Step 8

In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.

Step 9

Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.

Step 10

Divide the batter between the 3 prepared pans. Bake for approximately 30-40 minutes, or until the cake springs back when touched with your finger.

Step 11

Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.

Step 12

To assemble the cake, place one layer on a cake pan, then generously spread about 1/3 cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.

Step 13

Frost the top and sides with the whipped lemon cream frosting. Chill until ready to serve!