ALMOND PASTE:
1 1/2 c. almond flour
1 1/2 c. icing sugar
1/2 t. almond extract
1 t. lemon extract
1 egg white
natural yellow food coloring (to liking)
1 T. lemon juice (you may not need all of it)
BUTTERCREAM:
1/4 c. soft butter
1 c. icing sugar
1 T. lemon curd
1 T. whole cream (you amy need more)
CAKE:
6 oz. soft butter
6 oz. white sugar
3 eggs
6 oz. self raising flour
1/2 t. lemon extract
1/8 t. salt
Lemon curd for icing
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