Lemon Curd Cake Packed with Zesty Citrus Flavor and Creamy Icing - Cook with Carla

Ingredients

• 170 grams unsalted butter, sliced into 12 pieces, soft but not runny
• 1 teaspoon regular table salt
• 4 teaspoons baking powder
• 260 grams sifted cake flour, like Softasilk
• 2 teaspoons vanilla extract
• 6 large egg whites, at room temp
• 60 millilitres fresh lemon juice, no seeds or pulp
• 180 millilitres whole milk, let it lose the chill first
• 390 grams white sugar, keep some aside
• Zest from 2 lemons, just the yellow bit
• 480 millilitres lemon curd, either homemade or store-bought
• 226 grams unsalted butter, softened up
• 113 grams full-fat cream cheese, bring to room temp
• 480 grams powdered sugar
• 0.125 teaspoon table salt
• 30 millilitres heavy cream, add more or less for texture
• 30 millilitres lemon juice, freshly squeezed