I had a craving for lemon cake the other night and I couldn’t ignore it. We were walking through the grocery store, all of us, and it hit me. Someday, I would really love an explanation on cravings. Was it the warmer weather that had me craving something fresh tasting? Was it that the exertion of actually running to the grocery store while pushing a running stroller and babe? Maybe it was seeing the lemons out of the corner of my eye? I don’t know. But it hit me and caved.
There is danger in searching for recipes while walking in the grocery store. There isn’t time to adequately study the ingredients, to judge whether or not the taste and consistency is what I’m looking for. Plus, I started in Pinterest, picking through recipes by how good the photos looked. (Haha!) It did help me identify what kind of lemon cake I wanted – nothing with frosting or syrups, nothing with food coloring and nothing with too many steps. I found the one I wanted about halfway through the store. And man oh man, I picked a good one.
It is a dense, buttery, lemony cake. The original recipe (and gorgeous Pinterest photos) comes from Always with Butter and is entirely edible as is. We should know. We ate two batches of it in the span of 4 days. However, I liked it so much, I thought doubling it up was necessary. In this case, more is better. Vanilla whipped cream is the perfect middle man, keeping things light and fresh. Sprinkled powdered sugar tops it off. Because of all the butter, the cake is soft so adjusting it on the cake stand takes some finesse so be careful. Allow it to completely cool before assembling (the warmth will melt the whipped cream). Placing it in the fridge for a bit will help it become firmer and easier to handle. I like eating the cake at room temperature while MJ loves it cold. The children eat it any which way because, yay!, it’s cake! If for some reason the cake makes it beyond the initial cutting, keep it in the fridge so the whipped cream doesn’t melt. I am certain we will be eating this all summer long.