• Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
• Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.
  ⅓ cup (80 ml) fresh lemon juice, ⅔ cup (160 ml) whole milk
• In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.
  3 Tablespoons fresh lemon zest¹, ½ cup (118 ml) Avocado, vegetable or canola oil, 4 Tablespoons (57 g) unsalted butter, 1 ¾ cup (350 g) granulated sugar, 2 teaspoons vanilla extract
• In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.
  3 cups (330 g) cake flour², 1 Tablespoon baking powder, 1 teaspoon salt
• Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
• Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).
  6 large egg whites room temperature preferred
• Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
• Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
• Once cakes have cooled completely, prepare frosting.

ICING

• Combine cream cheese, ½ cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
  4 oz (113 g) cream cheese, 1 cups (125 g) powdered sugar, ¾ teaspoons vanilla extract, ⅛ teaspoon salt
• In a separate bowl, combine remaining ½ cup (62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).
  ¾ cups (175 ml) heavy cream
• With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
• Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.
  ¾ cup (175 ml) lemon curd ³
• Top with second layer of cake. Frost the entire cake with remaining frosting.
• Keep cake refrigerated in an airtight container when not eating. Enjoy!