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 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