Lemon passionfruit cake (take 1)

This was a winner! I'm going to do one more trial, tweaking a couple things: more lemon zest in the cake (this will definitely be good), a bit of coconut milk powder in the cake (unsure about this but curious), and using frozen deseeded passionfruit for the curd (texture with the seeds was weird).

 cake:

1 c milk + 2-3 T Meyer lemon juice (2 lemons)
2 c cake flour (210 g AP flour + 30 g cornstarch)
1 t baking powder
3/4 t baking soda

1/2 t salt

1 stick butter, softened
1 c sugar (200 g)

1 T Meyer lemon zest (2 lemons)
1 t vanilla
2 eggs

Preheat oven to 325F and butter+parchment 2 8" round cake pans. Stir dry ingredients (flour through salt) together in a small bowl. In a large bowl, beat butter and sugar together, then beat in vanilla and eggs until fluffy. Beat in the milk and dry ingredients in alternating additions. Pour batter into pans (440g each) and bake for 23 min until a toothpick comes out clean.

curd:

42g passion fruit goop (1 passion fruit)

45g lemon juice

4 egg yolks

50g sugar

pinch salt

Whisk all ingredients together over a double boiler until thickened.

buttercream:

4 egg whites

200g sugar

3T coconut milk powder 

2.5 sticks butter

5 drops Peychauds

1 t mezcal

Make into swiss meringue buttercream.