This is a white cake (recipe here) with lemon curd filling and lemon frosting covered in buttercream crumb coat and buttercream hydrangeas.
Servings: 8 servings
- 2 c confectioner's sugar
- 1/4 c butter softened
- 1 tbsp. fresh lemon juice
- 1 tbsp. milk
In large bowl beat confectioner's sugar, 1/4 cup butter, and lemon juice until smooth.
Add milk as needed, combine until ingredients are fully incorporated and light and fluffy.