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.

Lemon Drop Cake -- pg. 63

Happy New Year! I'm excited to be kicking off the next round of tasty new recipes!

So first off, some news... I'm pregnant! Cami mentioned that "several" of us are pregnant, and yep, that includes me! I'm super excited. I'm due July 24. (You know you're from Utah if your first thought was, "Hey, that's Pioneer Day!" I'm not, but I have been notified of the holiday coincidence a number of times.)

Anyway, my only real pregnancy craving so far has been lemons. That's right, actual lemons. As in, I have a strange urge to suck on lemons after I've squeezed the juice out of them (be a shame to waste any of it). And it actually tastes pretty good to me.

In order to harness that craving into actual tasty treats, I made lemon cookies the other day and a ton of lemon curd. I didn't know what I was going to do with the rest of my lemon curd till I came across this recipe that calls for lemon curd filling.

So this week's recipe is the Lemon Drop Cake on page 63. I haven't made it yet (because I forgot I was picking this week... oops), but I'm going to try to make it and post about it on Tuesday.

Side Note:
My new strategy with desserts is to always halve the recipe so we don't end up eating fattening desserts all week long. With cakes that seems a little difficult, but I'm going to pick up some 6-inch cake pans and halve all the ingredients. So that's my plan for this recipe. I'll let you know how it works out.