The first thing you will need to do to make this cake is make a batch of Lemon Curd, which is a separate recipe. Since my Lemon Curd recipe gives a version for a large quantity (as well as smaller batches), why not make a big batch so you will have some left for other purposes? You will also need to make these three other components, with separate recipes, ahead of time: Lemon Mascarpone Mousse, Buttercream, and Lemon Curd Glaze. The Lemon Chiffon Sheet Cake recipe is given below. I know it sounds like a lot of things to make, but if you do it over several days and have everything prepped and ready, the cakes will come together easily at the end and will be totally worth it. You will have two beautiful cakes, which are wonderful for any special event, especially a Spring event, because the bright yellow Lemon Curd Glaze on top of the cakes just seems to shout "Spring". Also check your cake pans: I use a technique where the cakes are assembled in two 6" x 3" (15 cm x 7.5 cm) cake pans and frozen. YIELD: TWO 6" (15 cm) DIAMETER CAKES - 4 LAYERS EACH 16 SERVINGS - 8 PER CAKE