Danielle's Lemon Drop Cake

*Sorry, no pictures of the inside of the cake since the pieces I cut fell apart.

Isn't it cute? I love 6" cakes!

Today is Max's birthday, so this is Max's birthday cake. (Such a mean wife... he didn't even get to pick the flavor.) But lucky for me, he also really likes lemon flavored things. And we both thought this was such a delicious cake!

My experience with this recipe may not be all that helpful for the rest of you because the only part I followed out of the recipe was the cake layers. I made more of a traditional buttercream frosting because that is Max's favorite. And as I said before, I wanted to use up the curd I had leftover. However, the recipe I used for my lemon curd is very similar to the one in the book, and the curd I used made a delicious filling.

The cake itself was my favorite part. The only thing I changed was the ratio of butter to shortening. Instead of 50/50, I used a 75/25 ratio (more butter, less shortening). The cake was perfectly moist and light and had a great flavor. I'm interested in trying this recipe to make cupcakes sometime.

For anyone else who tries this, let me know how you like the frosting. I'd like to try it with the Baked frosting next time if it's good.

One thing I wanted to do was crush up a bunch of lemon heads and press them into the sides of the cake, but I went to two stores and couldn't find any! Do people not sell lemon heads anymore? Sad.