Lemon Curd Cake

This gorgeous lemon curd pie is perfect for spring parties and Easter celebrations.
Prepare the lemon curd: In a bowl set over a pan of boiling water, whisk together the lemon juice, butter, sugar, eggs, and salt until the butter melts and the mixture thickens and coats the back of a wooden spoon, about 25 minutes (don't let it boil). Strain through a fine sieve into another bowl and add the zest. Cover with plastic wrap, pressing directly against the surface, allow to cool to room temperature, then refrigerate until completely cooled.Prepare the pie: Preheat the oven to 350 ° F. Brush 2 8-inch-diameter round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Using an electric mixer on medium speed, beat the butter until soft. Gradually add the sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to clean the sides and bottom of the bowl. Add the eggs one at a time, beating well before each addition. Add 1/3 of the flour mixture, then half of the sour cream. Repeat, finishing with the last 1/3 of the flour mixture. Add lemon juice.Spread the dough into the molds, spreading evenly. Bake until a toothpick inserted in the middle of the pie comes out clean, 25 minutes. Cool in the tins on a wire rack for 5 minutes, then place the cakes on a wire rack to cool completely.Prepare the frosting: Using an electric mixer on medium speed, beat together the butter, cream cheese, and zest until light and fluffy. Clean the sides and bottom of the bowl with a flexible spatula. Gradually add sugar. Continue to beat until light and fluffy. Cover with plastic wrap and leave at room temperature until the cake cools. If the frosting gets too warm, cool it until it hardens, but don't let it get too hard to spread.Assemble the cake: Using a serrated knife, carefully slice both cakes horizontally into 2 layers. Place one layer on a platter. Spread the pie with 1/3 of the lemon curd. Top with the second cake and spread another 1/3 of the curd mass. Place the third cake on top and spread with the remaining cottage cheese. Top with the last layer of cake. Freeze the top and sides of the cake. Refrigerate the cake for 2 hours before serving.