Servings: eight to ten.
This light and tender cake flavored with lemon, layered with tangy lemon curd, and coated with a voluptuous lemony butter frosting will make any birthday happy. But why wait until then?
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To create curls of zest for garnish, strip the zest from two lemons with a channel zester. Cover the strands loosely with a damp paper towel; they’ll curl as they begin to dry.
I ignored the reviews that said this cake was too dense, and I wish I hadn't. It is like a rock, and I can't understand why. Maybe too many egg whites. Also, the cake itself, without the lemon curd, had very little flavor except for an almost savory aftertaste that's hard to describe. I had high hopes for its cakes, but was sadly disappointed. Will not be a repeat for me. :(
I was very excited to bake this cake based on the reviews. I just made it for Christmas and I was very disappointed, The layers were extremely dry and had very little taste. The curd was good but definitely meant for lemon extremists. I really wish the cake would have been more moist.
My meyer lemons molded after two days, so I used Blood Oranges instead and added a bit of lemon extract for some bite. I would have preferred lemon, but the blood orange was delicious and viaually stunning. All the useful comments and reference to the more detailed curd recipe saved the day! I made 1.5 times the curd and frosting. Balance worked out perfectly for my preferences. Cake crumb is lovely - not too dense, not too light. I made the frosting per the recipe. While it is on the sweet side, I thought it balanced nicely with the light cake and tart curd. Reduced the blood orange juice for concentrated flavor before adding to the frostIng. Can't wait to make it with Lemons.
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