Lemon Curd Layer Cake With White Chocolate Buttercream

Ingredients

• FOR THE CAKE:
• 16 tbsp. unsalted butter, softened, plus more for pans
• 2½ cups cake flour, sifted, plus more for pans
• 2½ tsp. baking powder
• 1 tsp. kosher salt
• ½ cup milk
• 1 tsp. vanilla extract
• 1½ cups sugar
• 2 tbsp. lemon zest, plus 2 tbsp. juice
• 4 eggs
• FOR THE CURD:
• ½ cup sugar
• 1 tbsp. lemon zest, plus ⅓ cup juice
• 3 eggs
• 8 tbsp. unsalted butter, cubed and chilled
• FOR THE BUTTERCREAM AND GARNISH:
• ¾ cup sugar
• 3 egg whites
• 20 tbsp. unsalted butter, softened, plus 4 tbsp., melted
• 2 oz. white chocolate, melted and cooled
• 1 tsp. vanilla extract
• ⅛ tsp. kosher salt
• ¾ cup finely ground graham crackers
• Candied lemon slices, to garnish (optional)

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