Preheat the oven to 350 degrees F. Beat egg yolks well, about 4 to 6 minutes. Add sugar and continue beating well, another 4 to 6 minutes. Sift together the flour and the baking powder. Gradually add dry ingredients and lemon juice and rind to wet mix. Beat egg whites to medium peaks and fold into batter. Butter and flour 3 (9-inch) cake rounds. Place a parchment paper circle in the bottom of each cake round. Pour the batter into the prepared cake rounds and bake at 350 degrees for 30 minutes. Cool cakes completely. With a serrated knife, slice each cake into 3 layers.Frosting:
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy Stacey Gottlieb and Delores Darling