@chilli.milli.sis:

Sania 🥰sana

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Region: JP

Sunday 30 August 2026 08:47:08 GMT

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Comments

Mughal :

wow you so beautiful

2026-08-30 10:42:57

0

Muhammad TARIQ :

very nice👌👌👌👌🤩👌

2026-08-30 11:16:02

0

Abdul Ghaffar :

بہت خوب صورت اللہ پاک سلامت رکھے آپ کو کہا

2026-08-30 18:35:11

0

Rana Waseem :

mashallha mashallha

2026-08-30 16:58:18

0

Ahmiii Baloch :

kamaal😘😘

2026-08-30 08:50:08

1

Malik Kashif :

Hi ap

2026-08-30 11:23:18

0

Saqib Khan :

2026-08-30 11:52:24

0

M Shaker :

❤️❤️❤️❤️❤️

2026-08-30 10:44:47

0

Rana Hasnain :

hi

2026-08-30 11:11:36

0

MalikShraif Khokhar :

2026-08-30 10:33:34

0

Rana Waseem :

Kya Hal hy g

2026-08-30 16:58:29

0

SH Khan :

desuf

2026-08-30 11:32:49

0

MaLik Ahsan Ahamad jhakhar SWL :

❤️

2026-08-30 11:14:48

0

Abdul Ghaffar :

بہت مشکل تھا اسے الوداع کہنا کاش آس وقت ہم بے زباں ہوتے صاحب

2026-08-30 18:35:32

0

×͜×SɪɢᴍA Edit by (U*M) :

koi muj sa friend ship karna chata ha to mara inbox ma ajao

2026-08-30 11:08:09

0

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🍋 Lemon Cake 🍋 Bright, buttery, and filled with the dreamiest homemade lemon curd. This cake is soft, tangy, and perfect for spring or whenever you need a little citrus moment. Save this recipe for later! INGREDIENTS Cake 1 cup melted butter 2 1/4 cups granulated sugar 3 eggs (@Vital Farms ) 1 tbsp lemon zest (about 1 lemon) 2/3 cup fresh lemon juice 1/2 tsp almond extract 1/2 cup whole milk yogurt 1/2 cup buttermilk 2 3/4 cups cake flour 2 1/2 tsp baking powder 1/4 tsp salt Yellow food coloring (optional) Lemon Filling (Lemon Curd) 1 cup granulated sugar Zest of 1 lemon (about 1 tbsp) 1/2 cup lemon juice 4 egg yolks 4 tbsp unsalted butter, cubed Buttercream Frosting 3 sticks soft unsalted butter 4 cups confectioners sugar 3 tbsp milk HOW TO MAKE Preheat oven to 350°F. In a large bowl, combine the sugar and lemon zest and mix to release the lemon oils. Add the melted butter and mix until combined. Add the eggs one at a time, mixing between each addition. Stir in the almond extract and lemon juice. Add the yogurt and buttermilk and mix until smooth. Add the flour, baking powder, and salt to the wet ingredients and mix until just combined. Stir in yellow food coloring if using. Divide the batter between two buttered 9” cake pans. Bake for 33–35 minutes or until a toothpick comes out clean. Let the cakes cool completely. Lemon Curd In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, and zest. Stir constantly until the mixture thickens to a pudding-like consistency (about 7–10 minutes). Remove from heat and stir in the butter. Strain through a fine mesh sieve to remove any lumps. Cover tightly and refrigerate for at least 2 hours. Buttercream In a stand mixer, beat the butter on high speed for 2 minutes. Add the confectioners sugar and milk, then beat on high for about 7 minutes until light and fluffy. Assembly Place one cake layer on a cake stand or parchment paper. Spread buttercream on top followed by a generous layer of lemon curd. Add the second cake layer and frost with the remaining buttercream. Refrigerate for at least 1 hour before slicing and enjoy! 🍋

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