Preheat oven to 325 degrees
Grease and flour 2-9 inch round cake pans
In a small bowl sift together
2-1/2 cups cake flour
2-1/2 tsp baking powder
1/2 tsp salt
Cream 1/2 cup of butter with 1 Tbsp lemon zest.
6 egg yolks
Adding one at a time. Mix thoroughly after each addition.
Alternate adding sifted dry ingredients with 1-1/8 cups milk, beat after each addition till smooth. Start and end with dry ingredients.
Bake for 30-40 minutes. Until toothpick inserted comes out clean.
Let cool on rack in Pan for 5 minutes, then turn out of pan and let cool completely.
CREAMY WHITE CHOCOLATE LEMON CURD AND LEMON CURD
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1 cup water
Mix in a med. sauce pan until smooth. Heat on med-high heat, stirring until boils. Turn to low cook 2 min. Stirring. Remove from heat. In a small bowl beat 2 egg yolks. Add 1/4 cup of hot mixture to eggs, stirring. Add a little more hot mixture to eggs, stirring. Add egg mixture back to sauce pan heat to boil stirring. Turn to low cook to more min. Remove from heat.
Add 1/3 fresh squeezed lemon juice 1 Tbsp lemon zest and 1 Tbsp butter butter,mix. Pour half of mixture into small bowl set aside.(lemon curd) To the other half add 1 cup white chocolate chips, stir till melted. In mixing bowl cream 1-8oz cream cheese, room temp. Until fluffy add lemon mixture to cream cheese and blend.(lemon filling)
LEMON WHIPPED CREAM FROSTING
In mixing bowl add 2 Tbsp sugar, 2tsp vanilla and 1 cup heavy whipping cream. Beat until soft peaks. Add 1/4 cup lemon filling. Beat until stiff peaks.
Place 1 cake add filling. Set cake on top. Rest in fridge for 1 hour. Frost sides with frosting. Place lemon filling on top, them lemon curd. Pipe top and bottom with frosting!!