Lusting After Lemon Cake

5 Comments | Written on April 19, 2012 at 11:00 am, by

Lemon CakeSpring makes me have lemon cake on the brain, but not just any old lemon cake. I’m talking about three super-citrusy layers smothered with lemon frosting.

 

This is not a new craving. Many years ago, I did a year as an AmeriCorps member with Habitat for Humanity, in North Carolina. And here, I latched onto the brilliant idea of eating cake for lunch. Yes, cake for lunch.

 

The local bakery specialized in cakes of all kinds, and a friend and I realized that the huge and filling slices were just the thing to get us through an afternoon (or at least the next few hours) of work on the construction site. I varied between the classic yellow cake with chocolate frosting and a lemon cake (choosing the latter on days that were especially sunny and warm, to match the mood of the weather).

 

Dense yet moist, tart, yet sweet, it had the perfect ratio of frosting to cake—a taste of each in every bite. And while I haven’t found a bakery that makes such divine cake where I currently live, with some patience and a few hours (great cakes take time!), I can whip up an equally delicious one at home.

 

This recipe for Triple-Layer Lemon Cake uses very straightforward ingredients—most of which you probably already have in your kitchen (well, except for the lemons). There’s lemon in every element, from the layers sandwiching a bright lemon curd to the lemon-cream-cheese frosting. For a special occasion or just a day where you want to feel special, this sweet treat takes the cake*.

 

*Sorry, I couldn’t help myself!

 

Try these lemon cake recipes:

Lemon Meringue Cake

Lemon-and-Orange-Glazed Pound Cake

Lemon Poppy Seed Cake

 

***more delicious dessert recipes***

 

 

 

 

 

5 Responses to “Lusting After Lemon Cake”

  • Oscar Thornburg says:

    Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake…

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  • Hello there, You have performed a great job. I’ll definitely digg it and personally suggest to my friends. I’m confident they will be benefited from this site.

  • damalia says:

    i love recepie.com

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  • millie heath says:

    Just want to thank you for all the fabulous
    recipes!! So many to choose from, and all worth doing, thanks!!

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