Tuesday, March 9, 2010
Moist and light, this cake contains no yolks, only whites, which contribute both to its light texture and color. The lemon flavor comes from zest in the batter. The real secret here is the lemon simple syrup, made from the juice of the zested lemon, sugar, and a little bit of water. I brushed this syrup on the cake as the layers were cooling. It added quite the flavor punch.
The icing is an almond cream cheese icing. Pretty much a regular cream cheese icing with almond extract, a perfect complement to the lemon in the cake. I then pressed poppy seeds onto the side of the cake, and piped frosting along the outer edge.
The lemon and almond combination is a real crowd pleaser. Perfect for those like me, with spring fever.