Can you feel that spring is just around the corner? I'm loving all the sunny weather in the Bay Area right now and the promise of longer days to come. For all my friends on the East Coast who have lived through a crazy winter I'm sure there is no season they are looking forward to more.
I recently hosted a brunch at my house and because the main course I was serving was a little heavy, a version of eggs benedict served on buttermilk waffles with spinach and bacon, I thought dessert should be light and fresh and seasonally appropriate. Citrus is a favorite flavor profile of mine and I thought this Lemon Curd Cake fit the bill perfectly.
The inspiration for the cake came from one I saw on Not So Humble Pie. I took the high ratio butter cake from the blog and filled it with Cook's Country Lemon Curd and Martha Stewart's Swiss Meringue Buttercream. So delicious!
I'm definitely reading for spring time to commence!
I'm definitely reading for spring time to commence!
