I made this for my mother, who is the ultimate lemon fan. She loved it, but I must admit, it is not a cake for everyone to enjoy. You must really be into lemon to like it because it is very tangy. For a more universally-acceptable flavour, I would tame it down by omitting all lemon in the icing, or I would just use a vanilla buttercream recipe. I didn't really care for the cake recipe, it was average. The texture was a bit crumby, not velvety as I like my cake. Cake flour might deliver a softer texture. I was surprised to find there is no lemon in the cake batter. I might add some zest in next time, which would add lemon flavour without being overpowering, as it is in the frosting. The lemon curd was excellent, though, and very easy to make. I speed-cooled it by putting it right into the freezer for 30 minutes, then spread it on the cake. Three hours is unnecessary if you cook the curd right, it'll thicken up right away and won't get much thicker as it cools. Bottom line is, use this recipe as a basis for your own creativity, because following by the T might not give you what you want.
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