1. Preheat oven to 375*F.
2. Butter 2 8-inch round cake pans and line with parchment paper.
3. Butter paper, dust with flour, knocking out the excess.
4. Sift together flour, baking soda, and salt.
5. Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy.
6. Gradually add sugar, beating until pale and fluffy.
7. Add eggs 1 at a time, beating well after each addition.
8. Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined.
9. Divide batter between pans, smoothing tops.
10. Bake in middle of oven for about 20 minutes.
11. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
12. To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
13. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
14. Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour.
15. To make frosting, beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks.
16. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
17. To assemble cake; put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting.
18. Top with second layer, rounded side up and spread top and sides with remaining frosting.
19. Decorate with Candied Violets if desired.
20. Note: Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting).
21. Let stand at room temperature 30 minutes before serving.