samedi 5 juillet 2014



Ingredients
  • For the Cake:
  • 3 cups self rising flour
  • 1/2 teaspoon salt
  • 1 cup soft butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 heaping tablespoons lemon zest
  • 1 cup milk
  • 2-1/2 tablespoons lemon juice
  • For the lemon curd filling:
  • zest of 2 lemons
  • 3/4 cups sugar
  • 1/4 cup butter, room temperature
  • 2 extra-large eggs
  • 1/4 cup lemon juice
  • pinch of salt
  • For the frosting:
  • 1 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1/3 cup reduced coconut milk, room temperature
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt

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