Thursday, April 02, 2009

Meyer Lemon Layer Cake

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.

Juicing and Zesting

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.

Bright Bowls for a Bright Cake

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!

Jon Turns 31


Maris said...

This sounds so good but I think the frosting would be my favorite part!

Dan said...

What are the yellow things on the cake... lemonheads?

Erin S. said...

Dan--it's lemon curd, which is also between the cake layers.

Max mickle said...

This Meyer lemon layer cake looks so beautiful with the colors, I'm sure it'll be a big hit with the kids! Nice colors! Although I'm to a big fan of lemon cake, this sure looks yummy! I'm normally the one that will say no to lemon cake. thank you for shearing your post.

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Delicious recipe! darling you are an incredible chef, seriously nobody can match your skills!

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It's all about my passion: aromatics and birthday cakes. Children's birthday parties can oftentimes be a zoo; lessen the stress a little by making a relatively easy birthday cake.