She makes a lemon cake.

I know that pies are oh so summer, but if you are going to bake a cake this season don't you think it should be lemon? I DO! So I took a break from my busy pie-baking schedule to try a recipe I saw in Everyday Foods. I made it for a Sunday BBQ and, well, it was a real hit.


As an aside, I think Everyday Foods is a great magazine. I love its little pocket size and most of the recipes I've made from it are yummy, even fabulous with a few modifications. However, for this lemon cake recipe I followed the directions down to the letter. I was skeptical of the frosting, I tend to cringe at frosting that is made from mostly egg whites, but I made it anyway and it was a perfect compliment to the cake. Plus, because it is so whipped and light, it is very easy to frost.

A useful tip would be: buy more lemons than you think. I really needed about 5 or 6 large lemons. What makes this cake so moist and lemony is a simple syrup that you drizzle in the warm cakes before you frost them. You need lemon juice for that, for the frosting, and you also need the lemon zest. Plus you need lemons to candy for the top. So what I'm saying is, don't skimp on the lemons when you're at the store.

Luckily the recipe is online. So you don't even have to go find the magazine!

I'm bummed not to have all of my amazing dishes and serving platters out here. For some reason Eric wouldn't let me bring them all! So you'll have to make due with the one Thomas Paul platter I brought out for all of these pictures.


It's always a bummer to spend a lot of time and money on a recipe that is gross, so if you want one that I consider full proof, here you go.

Love and kisses from Sprinkles,

Alison