Triple-Lemon Layer Cake

Ingredients

• 9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
• 2-3/4 tsp. baking powder
• 1/4 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 tbs. lightly packed finely grated lemon zest
• 6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
• 1 cup whole milk, at room temperature
• 5 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1 recipe lemon curd, chilled
• 8 oz. (1 cup) unsalted butter, completely softened at room temperature
• 2 tbs. lightly packed finely grated lemon zest
• 3-1/2 cups sifted confectioners’ sugar
• 3 tbs. fresh lemon juice
• 2 lemons, zested with a channel zester, and silver dragées (both optional)