Lemon Cake

Don't you get tired of the question, "When life gives you lemons, you....???"

I'm bummed that lemons became the go-to metaphor for the crappy things that happen in life. Lemons are good little fruits! They are the prettiest shade of yellow, the kind that I want in the most perfect sundress. They are loaded with the antioxidant vitamin C. They freshen up any stale and damp space. You never get tired of seeing little ones pucker up after sucking on a slice.

Also, there's the typical answer to the question: "...make lemonade!"

I don't know about you, but I don't make lemonade that much. Maybe once a year. There are so many delightful things you can make using lemons: mousse, bars, martinis, custards, souffles, glaze... And don't even get me started on lemons and entree dishes, lemons and beauty products, oh my oh my. 

If anyone really wanted to know, what I really think, when life "gives [me] lemons," I'd have an answer. I would say thank you life, this really sucks (to be honest), and I'm going to pout for just a bit, but I'll get over it. I'm going to drive to the new farmer's market down the road, buy some fresh jumbo lemons, juice them, and bake a kick-ass cake. I'm going to smile, talk to funny people, and do that nod-bob thing while listening to latin dance tunes in the car. I'm going to be kind to myself.

I really like this cake. It's so moist, so tender, that I almost cracked the layers while transferring them from wire rack to decorating surface. My mom, who doesn't like cakes that much, ate an entire piece by herself. It strikes the perfect balance between lemony tanginess and sugar sweetness. It's delicate and elegant.

I hope every one of you who reads this finds every reason to be happy today. Life's too short not to be happy when you can, don't cha think?

Lemon Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

Directions:

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Basic Vanilla Buttercream

Ingredients:

• 2 sticks unsalted butter, softened
• 1 tsp vanilla
• 1/2 tsp salt
• 4 cups confectioners' sugar
• 2-3 Tbsp whole milk

Directions:

1. Beat the butter until fluffy. Add in the vanilla and salt, then beat again.
2. One cup at a time, add in the confectioners' sugar and beat, scraping down the sides as necessary. 
3. Add in the milk, as needed, until desired consistency.

Lemon cake recipe from Martha Stewart