A page from the book.....
I always make lemon curd from the cookbook "Luscious Lemon Desserts" by Lori Longbotham...it is fabulous...it is very similar to the recipe in the MS Baking Handbook...if you love lemon this cookbook has some delightful lemon desserts...the lemon bars are to die for!
The butter readied for creaming....
Dry ingredients prepared....
Lemon zest, lemon juice and sour cream ready...these ingredients add the moisture and flavor the cake...
Butter and sugar creamed together...light and fluffy....
A beautiful batter....
Batter divided evenly in buttered pans lined with parchment paper buttered again and then floured...no chance these cakes were not coming out of the pans in one piece!
Beautiful golden layers baked in about 35 minutes....
Dry ingredients prepared....
Lemon zest, lemon juice and sour cream ready...these ingredients add the moisture and flavor the cake...
Butter and sugar creamed together...light and fluffy....
A beautiful batter....
Batter divided evenly in buttered pans lined with parchment paper buttered again and then floured...no chance these cakes were not coming out of the pans in one piece!
Beautiful golden layers baked in about 35 minutes....
After the cakes cooled...I made the Swiss Meringue frosting which lemon curd is added to for another blast of lemon flavor...the cakes are split in two and layered with lemon curd and stacked four high...a crumb layer of frosting is applied and the cake is chilled for a half hour...then the remainder of the cake is iced and chilled again for a half hour and then the cake is decorated with lemon curd dots and stripes...it has wonderful eye appeal and is soooooo goooood..
Isn't this a beauty of a cake...Cathy enjoyed it as well as everyone else...
Isn't this a beauty of a cake...Cathy enjoyed it as well as everyone else...
Elizabeth