Mix cake according to manufacturer’s instructions. Measure out 3 pounds batter, deposit 1 pound into a sprayed and papered 8" cake pan. Repeat two times to make 3 cakes total. Bake at 350°F until cake springs back lightly when touched. Let cool completely.
Place one cake round on a cake board, pipe buttercream around the edges. Using a #8 grey scoop, place one scoop lemon filling on the cake round and spread to edges and place another cake round on top. Repeat with the next layer, again using lemon filling and top with remaining cake round. Place internal supports/dowels into the cake. Crumb coat with buttercream, smooth ice, then gently give the sides and top of the cake texture with an icing spatula. Decorate with fresh sliced lemon and citrus leaves.
This cake can be made with clean label ingredients, just sub the following Dawn Balance items for a clean take on this classic cake:
White Cake, Lemon, FIlling, Filled, Fresh Fruit, Buttercreme, Buttercream, Layer Cake