Lemon Cake . . . Because it’s Thursday

Four layers of fluffy white angel cake flavored with lemon zest and freshly squeezed lemon juice, then each layer is soaked with lemon syrup. Next, delicate lemon cream filling (cream cheese blended with the above lemon curd) files in between the layers.
Four layers of fluffy white angel cake flavored with lemon zest and freshly squeezed lemon juice, then each layer is soaked with lemon syrup. Next, delicate lemon cream filling (cream cheese blended with the above lemon curd) files in between the layers.

Jules is one of my very dear friends. She is loving and kind and funny and earthy. She’s so unruffled by imperfections that it rubs off on you when you’re with her. Spend a happy hour with Jules and suddenly, you’re more forgiving of that roll about your belly and the extra glass of wine. I am fond of Jules.

Jules emailed me this week saying only, “I need a lemon cake. Because it’s Thursday and all Thursdays need lemon cakes.” A sage statement indeed. See why I like Jules?

Poor Miss Jules has had two different kinds of sickness rampage through her house this week. Her home is sanctuary for her 4 brilliant, kind, creative, and funny kids, her sweet husband, and of course, Jules. And their dog Sammy. The ducks  have moved on to a puddle in the sky.  Anyway, while I think Jules is right, all Thursdays do indeed need lemon cakes, I think that the Thursday of a sickly week is in special need of a lemon cake.

I made this cake for Jules’ birthday one year and she made a special request for it yesterday. I had almost forgotten about it, but she sweetly remembered.  It has lemon curd.  :: sigh ::  Is there anyone who doesn’t like lemon curd? If so, please leave the room. We don’t understand you here.  Surely lemon curd is the most divine thing produced in a kitchen. Well, lemon curd and bechamel, but that’s a different post.

Jules’ lemon cake is 4 layers of fluffy white angel cake flavored with lemon zest and freshly squeezed lemon juice, then each layer is soaked with lemon syrup. Next, delicate lemon cream filling (cream cheese blended with the above lemon curd) files in between the layers. Are you sensing a theme? You’re a sharp one.  Finally, the cake is adorned with a lemon buttercream that is perfect simplicity: butter + lemon curd + salt + a teeny bit of powdered sugar.

Dressed as a sunflower, it is a fine celebration of the simple delights proffered by the great and glorious lemon. And surely, as it is so infused with fresh, unadulterated vitamin C, it will be a little bit of a magical healer as well. After all, isn’t all cake?

 

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