I have a hard time following recipes. I prefer to peruse a few different versions and just go for it. That, obviously, is why I rarely bake. Since Dre made me a delicious breakfast in bed & an impressive dinner, I decided I’d whip up whatever flavor of cake the he wanted. I looked up a recipe for Lemon Cake & came across Martha Stewart’s Fluffy Lemon Buttermilk Cake. I carefully measured each ingredient & set up a mise en place to take a pic of them all…
… and then I realized I had already ignored the first two instructions. I had mixed ALL the dry ingredient together, including the sugar. Thus, there would be no creaming of the butter & sugar and then no folding in the flour, baking powder, & salt. I couldn’t give up so I figured I’d see how things would turn out if I just went for it. I creamed just the butter in my stand mixer and added in the eggs, vanilla, & lemon zest. I then folded in the dry mix & buttermilk for a smooth, lemony batter. After about 25 min in the oven, I had successfully baked one 9″ layer of my lemon cake (recipe or not!).
While the second layer was baking, I made my first attempt at lemon curd from the Joy of Baking’s recipe. It was really easy and the perfect filling for my cake!
While the lemon curd set in the fridge, I worked on a simple Cream Cheese Frosting. I whipped together (1) pkg of cream cheese & (1) stick of butter, both room temp. Once smooth, I added in powdered sugar, scraping the bowl & whipping to a smooth finish in my Cuisinart stand mixer.
So in the end, persevering after a little mistake turned into a delicious lemon cake. It was moist with a dense crumb cake consistency. The tart lemon curd filling & sweet & creamy frosting blended for a perfect end to our Valentine’s Day!
I ❤ U