here ya go :)
cake: pre-heat oven to 350// mix 2 cups of sugar with 2 sticks of unsalted butter and beat until well blended… add 3 egg yolks, 3 whole eggs, 1/2 cup sour cream, 1/4 c. lemon juice, 2 tsp lemon zest and beat until smooth. gently stir in 3 cups of cake flour, 1 tsp baking soda, and 1/4 tsp salt and mix until combined. fold in 3 beaten egg whites. pour into 2 round 9” cake pans… bake for 15-20-ish minutes or until done.
set aside to cool - once *completely* cool I slice the tops off to make them level
filling: mix 1/2 can of lemon curd (pie filling) with a container of cool whip
icing: blend 2 packages of cream cheese, a stick of unsalted butter, 1 tsp vanilla, and 3-4 cups of powdered sugar until silky smooth but thick
I use a piping bag and large tip to make an icing ring around the top of the first layer of cake - I then filled inside this ring with the filling - a nice THICK layer - then place the other cake on top and eye ball it to make sure it’s relatively level… then I crumb coat (cover the whole cake in a quick thin layer of icing) and stick it in the fridge. Once the whole cake is nice and cold, I iced it. After the whole cake is nicely iced, I use the large tip to create a ring around the top and then gently put the remaining lemon curd onto the top of the cake spreading right out to the ring - neatly. Once I was done I used a slightly smaller tip to draw on the lines and “seeds” with icing to make it look like a lemon slice.