Sunshine Citrus Cake

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Ingredients

2 large egg yolks
1 large egg
2/3 cup (134g) granulated sugar
1 Tablespoon lemon zest (about 1 lemon)
1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
1/8 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 and 1/2 Tablespoons citrus zest (combination of lemon, orange, and lime or other, see note)
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/3 cup (80ml) freshly squeezed citrus juice (combination of lemon, orange, and lime or other, see note)
6 ounces (170g) full-fat brick cream cheese, softened to room temperature
3/4 cup (90g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream (very cold!)
optional: sliced citrus fruits or citrus twists to garnish

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