Martha Stewart's January Cake

In Martha Stewart Living magazine for January, they decided to have a cake dedicated to each month of 2006. I have decided that I am going to make each of those cakes in the month they are assigned to. This month the cake is: Martha's Meyer Lemon Anniversary Cake. I made a small version yesturday (the one in the magazine is the size of a wedding cake! As you can see in the picture) and took it to ladies Bible study this morning. They all said that it was good! (Although the frosting was not as thick as it should have been.) So here is the recipe the way I made it.

Meyer Lemon Cake

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3 cups cake flour (not self-rising) plus more for pans (I used regular all-purpose flour)
2 1/4 tsp baking powder
Salt
2 1/4 cups sugar
4 large egg yolks, plus 8 large egg whites
2 tsp Meyer lemon zest (I used an ordinary lemon)
3/4 cup whole milk

1. Preheat oven to 350 degrees. Butter cake pans (I used two 9 inch round pans). Sift together flour, baking powder, and 1/2 tsp salt into a medium bowl; set aside.
2. Put butter and 2 cups sugar into the bowl of an electric mixer fitted with the paddle attachment (I used a regular hand mixer for all the mixing.); mix on medium- high speed until pale and fluffy, about 5 minutes. Mix in egg yokes one at a time, and zest. Reduce speed to low. Add flour mixture in 3 batches, alternating with the milk. Transfer batter to a large bowl.
3. Put egg whites into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium high speed until foamy. Add a pinch of salt; beat until soft peaks form. Gradually add remaing 1/4 cup sugar until stiff peaks form.
4. Fold 1/3 of the egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture until just combined; do not overmix.
5. Divide batter among prepared pans. Bake until cake is golden and a cake tester inserted into center comes out clean. Transfer to wire wrack; let cool. Remove from pans.

Swiss Meringue Buttercream

4 large egg whites
2 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, cut into pieces, softened
yellow food coloring

1. Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer over a pan of simmering water until sugar had dissolved and mixture registers 160 degrees, about 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat an high speed until cooled and stiff (but not dry) peaks form, about 6 minutes.
2. Fit mixer with the paddle attachment. With mixer on medium low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Mix until frosting comes together but is still smooth and glossy, 3 to 5 minutes. Tint with food coloring; stir until smooth.