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Lemon Layer Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons fresh lemon juice
2 teaspoons vanilla extract
zest of 2 medium sized lemons
1 cup granulated sugar
1 cup unsalted butter, room temperature
3 large eggs

zest of 1 medium sized lemon
1/3 cup granulated sugar
2 8-ounce packages cream cheese, room temperature
2 tablespoons fresh lemon juice

Heat the oven to 350F. Lightly grease two 8-inch layer cake pans.
Line the bottoms with waxed paper and lightly grease the paper.
Dust the pans with a little of the flour and shake out any excess.

In a small bowl, mix flour, baking powder, and salt.

In another small bowl, mix the lemon juice and vanilla.

In a food processor or blender, processs the lemon peel and sugar
until the peel is finely ground. Transfer to a large bowl, add
the softened butter, and beat with an electric mixer until pale
and fluffy. Beat in the eggs 1 at a time, beating after each
addition. On low speed, beat in the flour alternately with the
lemon juice, beginning and ending with flour and adding 1/3 to 1/4
with each addition. Pour the batter into the prepared pans.

Bake 40 minutes or until the top springs bake when gently pressed
and a tooth pick inserted near the center comes out clean. Set
the pans on a wire wrack to cool for 20 minutes. Invert the cake
onto the rack and peel off the waxed paper.

In a food processor or blender, process the lemon peel and sugar
until the peel is finely ground. In a medium-sized bowl, beat the
cream cheese, lemon juice, and sugar mixture with an electric mixer
until smooth (this may be done in the food processor). Cover with
plastic wrap and refrigerate for about 1 hour, or until firm but
spreadable.

Using a long serated knife slice the 2 cakes in half horizontally
to make 4 thin layers. Frost the cake with the frosting using
about 1/3 cup between the layers. Frost the outside then refrigerate
until ready to serve.

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