When I say ultimate, I mean ULTIMATE lemon layer cake! Labor day is here and summer is almost over. Eric and I really wanted to make something to keep the romance of summer alive just one more weekend. One last kiss to remember summer by until we meet again next year. But FYI, this kiss is not sweet and innocent. This kiss is a LUSTY LEMON WALLOP that will leave you wanting more.
This was also the cake that almost didn’t happen! Working as a couple in the kitchen can be rewarding and occasionally frustrating. The expectation of what this cake was to be, had both of us on edge. We expecting nothing less than perfection. Concentrating on our individual tasks, Eric sat his lemon syrup that was to be drizzled onto the cake layers, directly next to where I was whisking egg yolks for the lemon curd. Thinking the syrup was freshly squeezed lemon juice that was needed to create the curd, I poured the hot syrup into my egg mixture. My heart sank once I realized the error and saw the look of horror on Erics face. (okay, I have to admit, in retrospect his expression was kind of funny!) This mistake resulted in a trip to the super market for more eggs and lemons and a “do over” for two key aspects of the cake process. Guess what!! After experiencing the delicious end result, I would have sent ERIC back to the store 3 and even 4 times to fix any mistakes that might have happened! Ha Ha!!
This is probably the most restaurant quality cake we have ever produced. It is sheer perfection and will surely be a summer favorite when we get together with family and friends. It isn’t the easiest cake to make, but the effort is well worth it. BONUS ~ we made vanilla meringues with the left over egg whites! We think of them as our freebie treats. Recipe for these luscious goodies will be on the blog soon.