ell. This isn’t very festive, is it? There’s no way to make a lemon cake seem of the season, but it’s too good to hide away until the sun comes back.
There’s something inherently terrifying about making a layer cake – for me, knowing that a bake has a purpose and so has to be really good almost always means I mess it up.
There was the salted caramel crumble bars for dessert after a roast at a friend’s which turned out to be appley shortbready mush. The cookies that I tweaked, which resulted in a too-gooey dough. Before that, the chocolate birthday cake that was so loaded down with ganache that it could have been used as a weapon.
So when making this for my best friend’s birthday, working roughly off a loaf recipe and making the rest up as I went along, there were a lot of nervous frowns and shaky hands. I knew what I wanted it to be: a strong lemon flavour but not overridden by too-sweet curd; a creamy frosting that would be rich enough to be satisfying but still light. Continue reading