Armed with a Saveur magazine featuring Southern layer cakes and my will to succeed, I attempted baking my first layer cake from scratch. I felt all “farm-to-table” fetching my own fruit from my backyard lemon tree.
- I messed up on halving the two layers into four (definitely not even Steven). Using a long serrated knife to half each cake layer should help.
- I may or may not have dipped into the frosting a little too much, leaving not enough to fully coat the outside of the cake. Of course, you could add more frosting in between the layers and on top leaving the sides unfinished—baker’s discretion.
In spite of my amateur baker moves, the lemon curd butter cream frosting was perfectly sweet and lemony at the same time. The cake was light and airy with a lovely flavor. If you keep your mitts out of the frosting bowl, you should have enough to properly coat the outside of the cake. Of course, you could add more frosting in between the layers and on top leaving the sides unfinished–baker’s discretion.
Verdict: A solidly good lemon layer cake!
P.S. Please disregard the first couple of reviews of this recipe on Saveur’s site. I’m not sure if the reviewers were not wearing their contacts when reading the recipe or just grouchy, but I didn’t have any of their issues.