Wednesday, June 4, 2008

Lemon Cake


Nothing says summer like a fresh lemon cake! Super easy and super lemony, make a regular white cake from recipe or mix, but replace all the water with freshly squeezed lemon juice, and then fold into the batter the zest of 3 lemons. For lemon buttercream icing, beat as normal and replace the milk with lemon juice, and a drop of yellow food coloring if it's not quite yellow enough from the butter. Garnish with candied lemon slices. Voila! This is can be to the table in an hour or less if you use thin 6 inch cakes (3 layers) that cool quickly.