Make lemon curd ahead to allow chilling and firming up for best results., Cake layers bake in three 6-inch by 2-inch pans yielding thick, springy layers., Frosting is lightly sweetened with full-fat cream cheese and whipped cream for brightness and stability., Crumb coat and chilling are recommended for a neat finish., Store leftover cake covered in the refrigerator up to 5 days; thaw frozen components overnight in the fridge before use., Use fresh zest and juice for best citrus flavor; lemon is preferred but lime and orange can be mixed in for variety., Avoid cream cheese spreads; use full-fat brick cream cheese., Cake flour is not recommended as it affects crumb and flavor with citrus juice., Whip heavy cream to stiff peaks and keep it cold for best frosting texture., Cake batter yields about 3.5-4 cups, suitable for this cake or cupcakes., To freeze: chill frosted cake for at least 1 hour before wrapping and freezing., Before serving, let chilled cake sit at room temperature for about 1 hour for optimal texture and flavor.