Yesterday was my husband's first day at his new job. I decided that we had to have a celebratory sweet. He said that either lemon or pumpkin were fine, so I chose the lemon because we are about to be bombarded with pumpkin everything. Here's a tip: unless you are starting your pumpkin desserts with a baking pumpkin, roasting it and mashing it yourself...well, you can make those pumpkin sweets all year round. It comes in a can. Ahhhh, I digress.
I made this lemon cake with lemon curd, fresh of course. Damn, lemons are a buck a piece right now. You think I should have gone with the cheap can of pumpkin instead? Cook seasonally, you say? Sometimes it just has to be lemon, even in November. Besides, I am pretending that it is summer and we are just having a particularly cold week. (I can do this until I require boots). Man, I am easily sidetracked. Okay, the curd is in the cake as well as the frosting. It is tangy and light, and easily the most delicate cake I make. I think I have a crush on this cake.
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