Lemon Drop Cake

Cake:

• 2-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1-1/3 cups granulated sugar
• 4 egg whites
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/2 teaspoon fresh lemon zest
• 3/4 cup milk

• 1 package (8 ounces) cream cheese, softened
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon Wilton Pure Vanilla Extract
• 1/4 teaspoon Wilton Pure Lemon Extract
• 4 cups confectioners' sugar (about 1 pound)
• 1 jar (10 ounces) lemon curd

Instructions:

1. Preheat oven to 325°F. Prepare Easy Layers! 6 in. Square Cake Pan Set with vegetable pan spray.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and lemon zest; beat well. Add the flour mixture to the butter mixture alternately with milk; beat until just combined. Divide evenly into prepared pans.
4. Bake 15-17 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on a cooling grid for 5 minutes. Remove from pans; cool completely on the grid.
5. In a large bowl, beat cream cheese with an electric mixer until smooth. Add lemon zest and extracts; mix well. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often.
6. To assemble, cut the crowns off of each cake layer. Place the first layer on a cake board or serving plate. Pipe a dam of icing around the edge of the layer; spread with 1/3 of the lemon curd. Repeat with the remaining layers and curd. Spread the remaining icing on top and sides of the cake.

Makes about 8-10 servings.