I made this for Easter since my husband is a big citrus fan. I used three 8-inch pans (deep Wilton pans) so it made a very tall cake. Also, I did not fill it with lemon curd, but instead made 3 flavors of citrus icing by combining two cups of powdered sugar, 5 T. softened butter, 1/2 t. zest (or more to taste) and enough juice to make a spreadable icing. I then frosted each layer with its accompanying flavor of frosting. It probably would have been just as good if I had made just one flavor of icing (take your pick!) and frosted all the layers with the same icing. The cake crumb is delicate, but a little on the dry side (as most scratch cakes are). Husband loved it. I might make it again for a special occasion; otherwise it is too much cake for us.
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I made this for Easter since my husband is a big citrus fan. I used three 8-inch pans (deep...