Thursday, April 02, 2009
Meyer Lemon Layer Cake
The only downside to my Japan trip was missing J's birthday. Fortunately, his friends took good care of him, and he and I were able to celebrate before we left.
J loves all things lemon, so when I handed him the Martha Stewart Baking Handbook and told him to pick his birthday cake, it didn't take him long to settle on this one. I subbed Meyer lemons for regular ones, adding a soft, aromatic touch to the tartness of the curd. The cake itself is also lemon-riffic, studded with bright bits of zest.
My major departure from Martha's recipe was in the frosting, a meringue buttercream. She calls for THREE sticks of butter--I used one and a quarter, which was plenty. The frosting perhaps tasted a bit more meringue-y and marshmallow-y than buttery, but that's how I like it. The only downside to making this glorious cake was that I flew to Tokyo the next morning, so I only had one slice!