Comments on: a cake fit for brunch

By: Die Eule

Die Eule — Sat, 25 Sep 2010 10:20:56 +0000

Congratulations on a superb recipe. Thanks muchos for posting. love and peace from Berlin.

By: Lynn

Lynn — Wed, 12 Aug 2009 04:26:38 +0000

I finally made this cake after weeks of lurking and drooling over this post… I have to say the flavors are WONDERFUL. My layers weren’t quite as tall as the photos above (maybe 3/4-1″ thick each — imagine then slicing that in two!). I love love love the lemon curd and the frosting too. I might make it again with a different layer cake — I didn’t think this one was worth the extra effort of separating the eggs, beating them separately, etc. But as you can tell, I’d definitely make it (or some version of it) again — I love lemon, and this recipe showcases it for sure! (Btw, I didn’t have the problems Panya mentioned, but was thankful she prepped me so I didn’t spread the curd too far out to the edges)

By: BigSis

BigSis — Sat, 13 Jun 2009 21:27:53 +0000

This is such a beautiful summery cake! I can’t wait to try it!

By: Panya

Panya — Sat, 23 May 2009 08:15:35 +0000

Had a thought…
Do you think refrigerating it after assembling the layers and curd would work, to make it firmer before frosting?

Oh, and I’ll definitely be using this as my go-to cream cheese frosting recipe from now on. I even saved some to use on the carrotte cake muffins I’m making later.

By: Panya

Panya — Sat, 23 May 2009 08:10:10 +0000

I made this cake, and it tasted utterly delicious. I had a bit of trouble making it though. To be fair, I’ve only made a handful of layered cakes, and they’ve all turned out pretty badly.

With this one, while making the curd I burned myself twice, the curd seeped out of the layers [even though I left a margin between the curd and the edges], and the layers slid around a lot when I was trying to frost the cake [the second one ended up about an inch off of the others]. I gave up and left the majority of the frosting on the top layer, since I couldn’t frost the sides with the curd going everywhere. I’m an experienced baker, I just have no luck with layer cakes!

I think that the next time I make this, I’ll make mini cakes in ramekins, that way the curd and cake layers won’t have anywhere to go.

By: Patricia Scarpin

Patricia Scarpin — Thu, 21 May 2009 16:43:13 +0000

That is heaven in form of cake. I wish I could have a slice!

By: ingrid

ingrid — Thu, 21 May 2009 03:17:26 +0000

The cake sounds perfect. Love all the photos! Thanks for sharing & I hope you have a fabulous time.
~ingrid

By: codfish

codfish — Tue, 19 May 2009 01:54:25 +0000

I love those icing shots–so fluffy and tempting!

By: Culinary Cory

Culinary Cory — Tue, 19 May 2009 01:18:48 +0000

I’m totally drooling right now. The lemon curd between the layers sounds absolutely delicious.

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Mon, 18 May 2009 21:03:55 +0000

Thanks, everyone! I’m glad to hear I have so many fellow lemon lovers out there. The weekend in MN was lovely (if chilly!).

Anticiplate: You know me too well! I was actually excited to try out the sponge cake technique for the first time. So, alas, no buttermilk or yogurt. : )