I am a little happy because lemons are finally in season again. Okay, I know that they are a part of the list of those available all year. However, it feels a bit wrong when you make anything lemony during the cold months; not that it deterred me from making something that used lemons. I know you know what I mean. Lemons are refreshing-perfect for the warmer months… don’t you agree? But now that it’s spring, I can easily make anything lemony without feeling like I am just forcing it.
My husband felt my enthusiasm that he kept teasing me about having an onslaught of lemon dessert for the season. I thought of doing just that so I can get back at him for his joke. But then again, he’ll probably be happy because he loves lemons as much as I do.
One afternoon, I tried making this lemon almond cake recipe from Whisk Kid. It has the most delicious almond butter cream and lemon curd. And there’s the cake- it’s moist and fluffy and soft.
I am not that good in assembling cakes-my husband is even better than me when it comes to that aspect. However, this cake still turned out to be better-looking. It took a bit of my effort, but it was so worth it.
If you want a copy of this cake recipe, you can find the list of ingredients and instructions on the next page.
Photo and recipe courtesy of Whisk Kid.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you don’t have fridge space, it is fine to just continue frosting without refrigerating.
