Two things I know for sure:
One. Spring will come. Despite this brutal winter, before we know it, we’ll be sloughing off our layers and venturing outside. As the last of the melted snow drips off our south-facing deck, the cedar boards will again drink in the heat, creating a cocoon of sunny, radiant warmth around our deck chairs, our favorite backyard haven.
And, Two. Baking is most joyful when in the company of a little helper. This one in particular is my ever-curious, not afraid to get messy, culinary explorer. He helped me zest the lemons for this month’s cake. A fresh, fragrant lemon cake, evocative of Spring.
The zest and juice of lemon and orange are incorporated in this cake, just enough to lend a hint of citrus flavor. I finished my cake with a thin veil of lemon glaze to punch up the lemon factor another notch, and in my opinion, it was necessary.
The cake drew mixed reviews from the other bakers in our cake club. It was quite flat and was by no means a visual showstopper. Others that made the glaze, ran into the same issue as I did where the glaze would separate shortly after mixing. I almost scrapped it entirely but decided to use it despite the separation. But I thought the taste of the cake and glaze paired together made up for what the duo lacked in looks. My lemon-fanatic little helper concurred.
If you’d like to give this one a try, check out Carole Walter’s Great Cakes cookbook, and if you missed what we’ve baked over the past few months in our Cake Slice baking club, here’s a quick rundown of the other monthly selections.
Check out how the lemon velvet squares turned out for the other bakers in our club by clicking here: