Monday, May 18, 2009

Lemon Cake

Lemon desserts don't always excite me, but after I made a lemon meringue tart in my pastry class and loved it, I have been trying to think of a way to use lemon curd.  I would like to rename lemon curd, because it sounds like lemons spoiled in milk, but it tastes delicious.  It isn't difficult to make, and keeps very well.

I love yellow with white trim, it just looks so clean and fresh to me, so I knew what I wanted the outside of the cake to look like, and I knew I wanted lemon curd for the filling.  I made a round sponge cake, cut the two layers in half, so there would be 4 total layers.  I used a simple syrup with lemon flavoring to keep the cake moist, filled the first and third layer with lemon curd, the middle layer with lemon buttercream.  Then, iced the cake with 4 rounds of the yellow lemon buttercream, and used some white buttercream for decoration.

I think it turned out great, and since there was very little left after the party, I can say that my guests loved it too.  I had such a great time making it, and trying to figure out how it would all go together. I don't have a cake plate, so I flipped an aluminum pie plate upside down - kinda trashy, but it worked!  When I have a pastry shop - this might be my signature non-chocolate dessert. 

Note:  There were no croissants at the brunch - I made the dough, and after I refrigerated it, it doubled in size, blowing up the plastic wrap, I think I should have frozen the dough instead.  I didn't eat this mistake, as raw croissant dough isn't tasty, but I will try again and see what I did wrong.

P.S. Goose - those are your feet in the photo!


  1. That's beautiful! I agree about renaming lemon curd. Hmmm, they must call it something fancier in France, no?! You could make lemon bars? You can ship them out here to Phoenix!!! ;)

    You might like this blog...


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