My standard answer to the riddle of what to do when life gives you lemons is to make a lemon drop. And I will admit I make a mean one at that. Tia and I are funny about our agreed love for the lemon drop even with two very different home recipes. My packs a punch with a lot of alcohol. (What a surprise!) Hers is more the traditional bar concoction. Mine usually wins out when we get together because I’m forcing it down her throat. But I digress.
The other awesome part of having a bunch of lemons is making a lemon cake. I’d been wanting to try one for quite some time. I love the freshness of the lemon, the fluffiness of the cake, and the kick of tart from the zest in the batter. I also wanted to try a recipe for whipped cream frosting PLUS a new ruffle technique.
There were lots of experiments on this cake. Luckily, they paid off. You’ll see from the picture, I need to work on my ruffling. I’m also going to try it with a different frosting because I don’t think the softness of the whipped cream is good at giving that delicate look at the end of the ruffle. But to my defense, it was DELISH!