I have been meaning to post this recipe for a while now. However I’ve been busy baking it over and over for my parents’ birthdays. Now that both birthdays are over with and I finally have some time, here is the recipe.
And it’s good. The lemon curd is the best part, so sweet and perfectly tangy. Mmmm. I could bathe in it. And the buttercream is so light and sweet, yet still with just enough tang. The cake is nicely dense and delicious. It’s all a perfect combo.
I made it the first time for my mom’s birthday in July and I was surprised how much of a hit it was.
My family has never really been big on lemon. My grandmother loves lemon and we’ve had lemon cakes for her birthday before. But I can’t say anyone else was ever really into it.
So imagine my surprise when my mom requested it for her birthday. Her cake was two-tiered, so I made the smaller tier the lemon cake because I thought for sure it would be less popular than a chocolate cake.
I was wrong.
My mom was fighting people off it! She finally cut off a big chunk and put it in the freezer (She likes to save cake and stockpile it for when she feels like a piece. My kind of lady.)
And then an even crazier thing happened. My dad requested it for his birthday! Never in my life did I think my dad would request a lemon cake!
The only person that doesn’t knock someone over for a piece of this cake is my husband. Of all people I thought he’d love a lemon cake. Part of the reason I think I like lemon more now is that he got me into using fresh lemon on seafood.
But he would barely even taste this cake. I was blown away. How is it that my family likes a lemon cake and he won’t even touch it? Apparently, he thinks lemon should only go on seafood.
Seriously? He’s missing out.
Oh well, more for the rest of us!
Want more lemon? This Lemon Icebox Pie should do the trick!