I always find the “When Life Gives You Lemons…” quote to be cute. Given that I LOVE going to Pike Place Market (when I did more of that) for all the fresh fruit/veggies and FLOWERS, my last visit (you remember, my drive-by for BIG avocados), I grabbed some lemons as well. I love citrus, not just to eat, but for fragrance and the colors.
So I ATTEMPTED to make a lemon cake. This is where I share though my FAIL (not all recipes/creations come out perfect – ha ha). I had found what I thought was a good recipe only to realize I had NOT read it completely. It asked for cake flour (not regular flour), so instead of running to the store (again) I went online and found another recipe. This one from Epicurean. Well, sadly their recipe for the lemon curd (filling) was not as well written (fail on their part) because mine wouldn’t solidify as much as I wanted. I had to try to redo it (thankfully pulling Martha Stewart’s recipe) and once again tried. Unfortunately I had already used most of the lemons (it was now 10:30pm). Long story, short – the lemon filling did not turn out creamy, it stayed runny and leaked out of the layers. At this point, my fluffy beautiful frosting had also gotten a little too thick to spread and as I attempted, the filling kept pushing out of the sides (even though I tried to create the frosting dam). But I’ll share the pictures with you none-the-less. Overall, stick with Martha Stewarts’ obvious much easier cake recipe and purchase cake flour instead. My cakes were a little more dense then I prefer and since the curd filling squeezed out, you don’t get quite the same ‘punch’ of lemon flavor. Frosting is good though. Still edible, but I wasn’t pleased with the overall – especially the poor frosting design. HA HA But I do love the lemon (clean) smell in the house now and enjoyed the fun of trying!