A Cake Full Of Sunshine – Lemon Cake

A bright and sunny cake bursting with lemon flavor!

A bright and sunny cake bursting with lemon flavor!

This week’s cake was a birthday cake for my mom.  After our epic Tostadas de Tinga de Pollo meal, it was the perfect flavour to end the night.  Plus, my mother loves lemons.  She loves lemons so much she used to eat them with salt while she read a book.  A little odd, I must admit, and it ate the enamel off of her teeth so she regrets doing that but she still loves lemons.

Martha Stewart’s Lemon Cake is baked, pricked all over and glazed with a lemon syrup while still warm and then topped with the lightest, lemon frosting you have ever had.  It is really a beautiful cake!  Mine turned out a little lopsided for two reasons.  First, my pans were two different sizes and second, I had so much frosting I didn’t know what to do!  I have a hard time showing restraint and I want use all the icing even when it isn’t necessary.  I’ll have to learn some frosting tips if I want these cake pics to turn out better.  Speaking of better pictures, I really need to make myself a light box!

Tips for making a pretty lemon cake:

  1. Don’t slice the lemons too thin.  When you slice the lemons to cook in the syrup, remember that these are the slices that will decorate the top of your cake and they will disintegrate if you slice them too thinly.
  2. Throw in a few extra slices of lemon to cook in the syrup to make sure you have a good selection to choose from.  A few of the slices were just a ring of lemon rind by the time they were done cooking, which is pretty too but it doesn’t lend itself to the design for the top of this cake.  The  cake looks best if all of the slices are the same size.
  3. This cake needs to be served immediately after frosting.  It is still delicious after being in the refrigerator but the frosting deflates quite a bit.
I ran out of parchment paper so I stuck pieces of foil under the edges to keep the cake stand clean while I frosted the cake.

I ran out of parchment paper so I stuck pieces of foil under the edges to keep the cake stand clean while I frosted the cake.

See what I mean about the frosting?  It is like playing with clouds, I loved it!  It tasted as good as it looks!

How does one use restraint when the whipped frosting is this decadent?

How does one use restraint when the whipped frosting is this decadent?

And we all sang Happy Birthday to the best mom in the world!

We topped the cake with one candle to symbolize our star of a mother instead of 60 candles for her age!  You are welcome, Mom!

We topped the cake with one candle to symbolize our star of a mother instead of 60 candles for her age! You are welcome, Mom!

I’m still loving this #52Cakes Challenge and we are 7 weeks in.  It is helping me keep track of this year, I am measuring my year by cakes.  However, I do think that I am going to have to start giving cakes away.  

How do you think it will go over if I start delivering cakes to people but there is a slice taken out of it already?  I have to taste it to write about it, right?

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