It’s snowing. Again. In March. We had a brown-ish Christmas here in Buffalo, and now a white March. So as I sit here wanting to whine about my NEED to plant things, start wearing sandals (yes, March/April is that time here…) and the desperate want to feel in season with bright, flavors and… sigh.
So I made lemon cake. And got carried away so I also made lemon buttercream. And lemon curd.
LEMON ALL THE THINGS!!!
Sorry for yelling. And I guess I don’t really need to advocate for the rest of the baking world to lemon things when I clearly went overboard. 🙂 But it made the snow seem so much more springy! I’m good at imagining. But food can definitely take you away and transport you to another time and place. It’s kinda magical.
Perhaps this delicious cake will take me to a warmer place with flowers just popping out of the ground and crisp-bordering-on-warm breezes sweeping gently around.
When I was creating the cake I was craving I decided I would reeeeeaaallllyyyyy have to layer the lemon thick to drown out our snow and poke at the next season, maybe antagonize it to just show up already. So lemon cake, lemon Swiss Meringue Buttercream, and lemon curd it had to be.
I’ve never had luck with lemon curd. It never as smooth as jarred ones (forgive me!!! I know. * hangs head in culinary shame *) But I was determined this time with all the leftover lemon I had after zesting. Lemonade would have worked, too. You know the saying about getting bunches of lemons… I can’t ever go along with custom, and my goodness do I love a good challenge!
And it worked perfect in a THIRD way! Yolks for the curd, whites for my Swiss meringue buttercream! See how that all worked out?
Zest for cake = extra lemons
Lemons for curd + yolks for curd = extra whites
Whites for Swiss Meringue Buttercream!!!
It’s like a virtuous circle of baked goods 🙂 It was kinda cool.
Anywho. The curd came out grand and was the perfect POP of bright lemon against the gentle and subtle lemon of the cake and buttercream. Truth be told, I could just eat the stuff by the spoonful. Or shovel full. No judgement here.
The drip cake craze is catching so I decided to take my leftover curd and drip it. And pile every last lemon things I could find on top of the cake. Granted the Peeps aren’t lemon, but they are wonderful, sweet little things.
(I named the ones on top Tom. They’re all Tom. And if you get what I did there, I LOVE YOU! We’re kindred weirdos with a superb sense of humor! You’re my kind of people.)
So these are the delicious recipes I nearly did not share with you. Wanna know why?
I hated the photos. (Bloggers out there, you know what I’m talkin’ about!) It was getting too late afternoon and my beautiful north facing window wasn’t getting enough of the typical light I wait for. I knew all of my own tips like in my Better Cake Photography post, but I had to get it done then.
“Why couldn’t you just wait a bit, Kara? Like just till the next day?”
Because there were lemon cookies on top. That needed to be eaten. By me. Right then. Patience has never been my strong suit. So I dealt with the light problem. I shot and shot and rearranged, and shot more, switched things up, sliced the cake, (resisted eating cookies – please note my self-control), more pictures, popped a peeping Tom into my mouth.
Then. THEN. I saw the results when I popped that memory card into my computer.
I avoided it. I set the idea aside. And I ate the darned cake. Hey, it WAS delicious. And that LEMON CURD!!! I may have swiped my fork through a layer of the cake to grab one last taste before placing it into the fridge… But I have kids I can blame it on if ever questioned.
I’m sure by now you just want me to stop typing and share the recipe, right? Well, then you’re in luck! Because I want the world to feel and taste springy and bright and yummy! I present to you my Lemon All the Things Cake!
Enjoy the lemony goodness 🙂