🍋 new favorite lemon cake for spring 🍋

fun fact: I hate buttercream! for me, it’s a constant battle to cover up the strong butter & sugar flavor OR to muster the energy to attempt a more complicated variation 😞

but since spring is not too hot (even chilly!) I covered & filled this cake with an ultra soft lemon mousse instead! I’m just a home baker, so I focus on maximizing flavor and decorating simply even if it looks very casual and rustic next to professional cakes. I’m happy with the homemade aesthetic ☺️

recipe for the lemon cake and curd: search “lemon cake by liv for cake”

recipe for the absurdly simple lemon mouse, made with just curd, cream cheese, and whipped cream, doubled: search “easy lemon curd mousse by the cafe sucre farine”

my silly little additions:

• bit of orange blossom water in the cake

• additional clementine zest in the curd for a brighter more egg-yolky color

• extra powdered sugar & crushed yellow sweetarts in the mousse (idk lol, I would’ve used citric acid if we had any. it was sitting outside so I wanted extra stability via dry ingredients- this isn’t needed for chilled cakes)

• cut each cake layer in half for extra mousse distribution & moisture!

suggestions to try:

• a lighter angel’s food cake base recipe

• add blueberries or other berries in between the layers

• store refrigerated for a chilled treat (the cake recipe I suggested will feel dense cold, be aware)

• sugarologie is coming out with a revolutionary new lemon frosting recipe soon that I am SO excited for, keep an eye out!

• add in layers of key lime pie filling! I’ve done this before successfully, would you like a tutorial?

#bakersoflemon8 #bakewithme #lemoncurd #cake #springaesthetic #hellolemon8