Lemon Cake With Apricot Filling                                      page 1 | 2 | 3 | 4 | pdf Butter or cooking spray with flour 3/4 cup sour cream 1 tsp baking soda 1/4 cup fresh orange juice 1/4 cup fresh lemon juice Grated peel of 3 lemons 1 3/4 cups cake flour 2 tsp baking powder 1/2 tsp salt 1 1/2 sticks butter, room temp 1 1/4 cups sugar 3 eggs, separated, room temp Apricot Filling: 2 small cans apricots (about 8.5oz each) 1 tsp cornstarch 1 tbsp butter 2 tsp sugar Pinch salt Juice from half a lemon Lemon Curd: 8 tbsp butter, softened 1 cup sugar 2 eggs 2 egg yolks 3/4 cup lemon juice 1 tsp lemon zest Lemon Syrup: 1/4 cup lemon juice 1/2 cup sugar Lemon Frosting: 2 cups heavy cream, chilled 1 1/2 cups lemon curd page 1 | 2 | 3 | 4 | pdf