Lemon layer cake with lemon cream cheese frosting

Preheat the oven to 350.

In a medium bowl combine the milk, lemon zest, eggs and vanilla extract and whisk until combined.

Whisk the lemon juice into the wet mixture and set aside.

In a large bowl or the stand mixer bowl, whisk the flour, sugar, baking powder, salt and optional cardamom together.

Soften the butter until it yields to gentle pressure, microwaving at half power in five second intervals if needed.

Mix a tablespoon or two of butter into the dry mixture first, then add the rest a tablespoon at a time.

Continue mixing to a damp sandy mixture with no clumps of butter left.

Spray the sides of two eight inch pans and lay a round of parchment in the bottom of each.

Add half the milk mixture while mixing on low and mix about 30 seconds, until combined and like wet cookie dough; scrape down and fold in any crumbly bits.

Add the remaining wet mixture and mix about a minute, increasing to medium speed after the initial mix.

Divide the batter evenly between the pans and level it.

Variation: for cupcakes, fill liners and bake 18 to 20 minutes, until the centers are set.

Bake at 350 for 35 to 40 minutes, until the centers are set.

Cool the layers in the pan about 20 minutes, turn out, lift the paper off and cool to room temperature.

For the frosting, beat the softened butter, lemon zest and cream cheese for two minutes on medium.

Reduce to low and add the sugar a cup at a time up to seven cups, alternating with squeezes of lemon juice.

Mix the frosting 30 seconds again before using.

Spread about one cup of frosting on the first layer, right to the edge.

Spread a few tablespoons of lemon curd over the frosting in a thin even layer, then set the second layer on top.

Spread about half a cup of frosting over the top, coat the sides, and pipe a border with the remaining frosting.

Pool lemon curd in the middle and coax it out to the piped border.