1 teaspoon s.a.l.t sisters Pink Himalayan Mineral Salt
1 cup Lemon Curd
Lemon Vanilla Cream Cheese Frosting
½ cup butter, softened
1 – 8 ounce package cream cheese, softened
4 cups powdered sugar
1 tablespoon fresh lemon juice
½ teaspoon lemon zest (plus more for garnish)
1 teaspoon pure vanilla
Candied lemons (recipe below)
Preheat oven to 325 degrees.
In the bowl of a stand mixer, add oil, eggs, whole milk, lemon juice, and lemon zest, cream for 2 minutes. In a large bowl, add sugar flour, baking powder, baking soda, and salt. Combine into egg mixture, making sure not to over beat. Butter two 8 or 9 inch cake pans then line bottom with parchment paper. Pour batter into the baking pans and bake for 20-25 minutes or until toothpick comes out clean. Let cakes cool completely.
In the bowl of a stand mixer, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Gradually add powdered sugar then add lemon juice, vanilla and lemon zest and cream together. Chill about 15 minutes.
Remove cakes from pan. Place on cake stand or platter. Spread lemon curd on first cake layer and then top with frosting. Place other cooled cake layer on top and spread frosting all over. Garnish with candied lemons, blackberries and lemon zest.
Chill for 20-30 minutes to let frosting setup. Enjoy!
Candied Lemon Slices
Recipe from Southern Living Magazine
2 small lemons
1 cup sugar
2 tablespoons fresh lemon juice
¾ cup water
Cut lemons into 1/8 –inch thick rounds: discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer on a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days.