Hello Sunshine Cake

Step 1 -In the bottom pot of a double boiler, add 1-2 inches of the water.

Step 2 -Place the double boiler over high heat and bring the water to a boil.

Step 3 -Reduce the heat to low so the water stays at a simmer.

Step 4 -Add the egg yolks, 1 of the eggs, 2/3 cup of the granulated sugar, the lemon zest, the lemon juice, and 1/8 teaspoon of the salt to the bowl of the double boiler and use a silicone whisk to whisk until completely blended.

Step 5 -Continue to cook and whisk the egg mixture until it thickens into a curd, about 10 minutes. The curd should be the consistency of a thick soup and reach a temperature of 160 degrees F. Increase the heat slowly, while continuing to whisk if the curd isn't thickening.

Step 6 -Add 6 tablespoons of the butter pieces to the curd and whisk until melted and combined.

Step 7 -Transfer the curd into a jar or bowl and place a piece of plastic wrap directly on top of the surface of the curd. This will prevent the curd from forming a skin.

Step 8 -Transfer the lemon curd to the refrigerator to cool.

Step 9 -Preheat the oven to 350 degrees F.

Step 10 -Coat three (6-inch) round cake pans with baking spray.

Step 11 -Line the cake pans with parchment paper rounds.

Step 12 -Coat the paper liners with baking spray.

Step 13 -In a medium bowl, add the flour, the baking powder, and the remaining salt and whisk to combine. Set the flour mixture aside.

Step 14 -In a mixing bowl, add the remaining butter and the remaining granulated sugar and use a handheld electric mixer to beat on medium-high speed until combined, about 1 minute.

Step 15 -Scrape down the sides and the bottom of the bowl.

Step 16 -Add the citrus zest to the butter mixture and beat on medium-high speed until combined and creamy, about 2 minutes.

Step 17 -Add the remaining eggs and 1 1/2 teaspoons of the vanilla extract to the butter mixture and beat on medium-high speed until combined.

Step 18 -Add about 1/2 of the flour mixture, 1/2 of the milk, and 1/2 of the citrus juice to the butter mixture and beat on low speed until mostly but not completely combined.

Step 19 -Add the remaining flour mixture, the remaining milk, and the remaining citrus juice and beat on low speed until just combined into a batter. Be careful not to overmix. If there are large lumps remaining, whisk it gently by hand until only some small lumps remaining.

Step 20 -Divide and pour the batter evenly into the prepared cake pans. If bubbles appear, tap the cake pans on the counter to pop them.

Step 21 -Bake the cakes until baked through and set, about 18-21 minutes.

Step 22 -Allow the cakes to cool completely in the pans on wire racks, about 30 minutes.

Step 23 -Transfer the cakes from the pans and allow them to cool on wire racks until completely cool, about 30-45 minutes.

Step 24 -In a large bowl, add the cream cheese and use a clean handheld, electric mixer to beat on medium-high speed until creamy, about 1 minute.

Step 25 -Scrape down the sides and the bottom of the bowl and beat again, as needed, until creamy and smooth.

Step 26 -Add the confectioners' sugar and the remaining vanilla extract to the cream cheese and beat on medium speed until combined and completely smooth with no lumps, about 2 minutes.

Step 27 -Scrape down the sides and the bottom of the bowl and beat the cream cheese mixture until smooth.

Step 28 -Reduce the mixing speed to low and, with the mixer running, carefully pour the heavy cream in a slow and steady stream into the cream cheese mixture.

Step 29 -Once all of the heavy cream has been added to the cream cheese mixture, increase the mixing speed to high and whip the cream cheese mixture until thick and stiff peaks form, about 1-2 minutes. The resulting frosting should be thick and airy. If it is not thick enough, keep whipping.

Step 30 -In a separate bowl, add 1 cup of the frosting and 3 heaping tablespoons of cooled lemon curd and stir to combine. Reserve the remaining lemon curd for another use.

Step 31 -If the cakes are not flat on top, carefully and slowly level the cakes using a large serrated knife. Discard or reserve the rounded, cut tops for a separate use.

Step 32 -On a cake stand, add 1 of the flattened cakes.

Step 33 -Evenly cover the top of the cake with 1/2 of the lemon curd frosting.

Step 34 -Top the curd frosting layer with the second cake layer.

Step 35 -Evenly cover the top of the second layer with the remaining curd frosting.

Step 36 -Top the curd frosting layer with the third cake layer.

Step 37 -Using a small icing spatula, spread a very thin layer of the whipped frosting on top and all the sides of the cake to create a crumb coat.

Step 38 -Refrigerate the cake for 30 minutes.

Step 39 -Add the remaining whipped frosting to the chilled cake and spread it out evenly over the top and the sides using a small icing spatula or a larger flat icing spatula.

Step 40 -Refrigerate the cake for at least 30 minutes.

Step 41 -Garnish with the orange slices, the lemon slices, the orange twists, and the lemon twists and serve.