A lemon layer cake is an elegant way to greet spring. Like the season, lemon cake can resemble either a lion or a lamb. With potent citrus punches in the cake, frosting, lemon curd topping, and candied lemon garnish, our cake positively roars.

For the cake: Prepare the cake batter, then stir 1 tablespoon lemon zest into batter. Divide batter between 2 greased and floured 9-inch cake pans and bake as directed. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.

For the frosting: Stir 1 tablespoon lemon zest and juice into buttercream.

For the chocolate curls: Heat chocolate in microwave on lowest power until exterior just begins to feel sticky, 10 to 20 seconds. Run vegetable peeler along one side of chocolate to create curls. (Don't worry if some curls break—they'll still look attractive piled on the cake.)

To assemble the cake: Slice cake layers in half, creating 4 layers. Place 1 cake round on serving platter. Spread 1/2 cup frosting over cake. Repeat twice more with 2 cake rounds and 1/2 cup frosting per layer. Top with final cake round. Spread 1 1/4 cups frosting on sides of cake, then spread remaining frosting in 2-inch band on top of cake, leaving center of cake bare. Spread lemon curd on center of cake, using spoon to bring curd to edge of frosting. Arrange chocolate curls in frosting on top of cake and press lemon slices around bottom edge of cake.

Test Kitchen Discoveries

• This recipe calls for lemon curd, which is easy to make (see our attached recipe). But if you’re going for convenience, there are several jarred varieties of lemon curd available at the supermarket. Find out which one is the test kitchen’s favorite. (link here)
• When zesting the lemons, make sure to use only the bright yellow outer peel. Avoid the white pith underneath the peel, as it can impart a bitter flavor.