This year I have been blessed with an abundance of lemons. Years ago we planted two different kinds of lemon trees. One has been supplying us with lemons for eight years, and the other tree, maybe five lemons a year. I gave up on that tree; it’s nice and green, produces fragrant flowers but no lemons. That was until this year, and not only did it produce lemons, but really nice tart, juicy, yellow beauties. So now I have two trees and more lemons than I can handle. Even friends and family have nicely told me to stop bringing lemons to them.
What do you do with so many lemons? We have a constant pitcher of lemonade in the fridge and containers of frozen lemon juice and zest in the freezer for the time when I realize I have no more lemons. Even my family has grown a little tired of everything having lemons in it. We have a constant supply of baked goods from lemon bars, lemon meringue pie, lemon brownies, lemon shortbreads and what was our favorite the Sweet, Tart and Tangy Lemon Cake.
I had this cake at a party and begged for the recipe. Lately, I have been inundated with layer cakes covered in buttercream and was happy to have a nice, simple cake with great flavor. The other attraction to this cake is the pieces of lemon that are baked into the cake which added extra lemon flavor and just made it more fun.
I hope you try making this cake, it mixes up fast and looks so pretty. Add some raspberries or strawberries on the side for some extra color. Enjoy!
|Just picked lemons|
Here’s the beauty. I used my angel food cake pan but a bundt pan would be so pretty too.