White Cake with Lemon Cream Filling

I wanted to bake on my day off for July 4th, and decided on this recipe that I'd seen in my Facebook feed from King Arthur flour.

This recipe is a bit of work -- make the cake, make the lemon curd (I used my Instant Pot), make the pastry cream (I made it from scratch), make the whipped cream.  Fortunately I had plenty of time to enjoy the process.

I adjusted the recipe slightly -- I used all of the lemon cream in the middle of the cake, and topped the cake with plain whipped cream.  Since it was July 4th, I added raspberries and blueberries.  The cake layers didn't rise as much as I'd expected, but it was still a delicious cake that garnered lots of compliments!