Lemon Birthday Cake

 

This is adapted from a basic lemon cake by Dorie Greenspan. It's intended to be a loaf cake, what you eat with tea, but I iced it as a layer cake for my daughter's birthday. Partly because I needed to bake it the night before, and these cakes are so durable. And partly because I was bored of the yellow and red velvet cakes I'd been making. I top it with easy 7-minute frosting. If you make this in the spring, as I do, you might slice in-season strawberries and pave the top, decorating on the sliced strawberries in your own way.

What you will need

4 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 1/4 cups sugar

6 lemons

8 large eggs

1 1/3 cups heavy cream

4 tablespoons dark rum

2 sticks unsalted butter (8 oz)

1 quart strawberries (optional)

1 cup extra-fine sugar

7 eggs

2 teaspoons vanilla extract

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