Following recipes from JoyofBaking.com
After baking this cake, it’s advisable to use all purpose flour instead of cake flour, because cake flour texture is too stiff.
As for frosting, it won’t go harden even after refrigerated.
This recipe calls for too much eggs but it turn up really smooth on top after baking.
Quite disappointed with the lemon curd, maybe i did something wrong. It became harden in refrigerator temperature.
My dad feedback quite good about this cake. As for my own opinion, i give it a 6/10 using cake flour.
Perhaps in my next attempt, i’ll try using all purpose flour instead.