White lemon cake recipe
I have a thing for lemon. The juice shakes my teeth as well as head to toe, the color reminds me of my favorite song “yellow”, the zest makes you forget any other smells around the world. From a nutritional stand point, lemon is good for us as it is an alkaline fruit that keeps your body more alkaline than acidic (Cancer and other diseases can only thrive in an acidic environment). Well, surely that doesn’t mean lemon flavored dessert is good for you anyhow, but as I said I have a thing for lemon, whatsoever. Lemon is the reason I picked yellow as my wedding color. It is also the reason I requested 50 very very lemony wedding cupcakes.
Every time when I passed any pastry or bakery shop, standing in front of the glass counter filled with so many alluring sweets, telling myself I got to try something I never had before, but I always creativelessly end up with either a lemon meringue tart or a piece of lemon cake or cupcake. So, I have a thing for lemon.
I recently got “Rose’s Heavenly Cakes” a few days before the San Francisco Bake Sale. As I was flipping through the book, Woody’s Lemon Luxury Layer Cake had me. This cake has the combination of white chocolate and lemon, which already sounds exquisitely haunting. As Rose said in her book and I quote: “The slight acidity of the cocoa butter and milk solids in the white chocolate perfume the cake with a lemon essence that perfectly complements the lemon curd filling and white chocolate lemon buttercream.” Yum!
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