almond layer cake with lemon curd buttercream
Jul. 22nd, 2025 02:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
The cake in this recipe is delicious. It could be very successful muffins, like without any icing.
Wax increased the amount of lemon in the frosting to about three times the recipe so it is noticeably tart, but basically it's just way too much butter and sugar for the amount of cake involved. It's fine if I leave most of the frosting scraped off on the plate. But the lemony quality of the strong lemon curd is actually lovely; it's the underlying buttercream that's wrong, so another type of icing with lemon curd might be great.
Basically Wax concluded that she forgot American cake recipes typically have about four times as much frosting as the cakes can hold as well as too much sugar in the frosting itself. I usually have more tolerance for sweeter dessert than she does, but in this case the cake is SO good that I couldn't stand to let it be drowned in excessive buttercream.
Wax increased the amount of lemon in the frosting to about three times the recipe so it is noticeably tart, but basically it's just way too much butter and sugar for the amount of cake involved. It's fine if I leave most of the frosting scraped off on the plate. But the lemony quality of the strong lemon curd is actually lovely; it's the underlying buttercream that's wrong, so another type of icing with lemon curd might be great.
Basically Wax concluded that she forgot American cake recipes typically have about four times as much frosting as the cakes can hold as well as too much sugar in the frosting itself. I usually have more tolerance for sweeter dessert than she does, but in this case the cake is SO good that I couldn't stand to let it be drowned in excessive buttercream.