When I realized last week that I had just published post #99, I couldn’t decide what project was worthy of #100. So I finally decided to allow my hectic schedule to dictate the project depth, and thus my free time this week allotted enough time to bake a single cake.
I chose to bake a lemon cake for two reasons:
1.) I had leftover Meyer Lemons from an impulse buy (they were so pretty).
2.) I had never attempted a plain lemon cake.
Plain lemon cake may not seem like much in the way of motivation, however, as an ex-hater of all things lemon, I now feel the need to devour as much citrus-flavored goodness as humanly possible. So, that’s the story of how I came to bake a lemon cake.
While scouring the internet for lemony treats, I decided to abide by three rules for choosing the recipe:
2.) Legitimate source
3.) Already purchased ingredients
As typically happens, my friend Martha Stewart came to my rescue. Martha’s lemon cake is a slight variation of her vanilla cake, which was perfect considering, I love her vanilla cake. Really, you can’t go wrong. She also used a whipped frosting on top which looks meringue-like but is actually lighter, almost foamy.
This lemon cake was incredibly moist with just the right amount of lemony goodness. So, if you’re looking for a simple, fail-safe, and super-moist cake recipe, Martha’s Lemon Cake is the way to go.
On another miletsone note, we are quickly coming up on the one year anniversary of The Kitchen Curtains and I would love to hear from you. Please shoot me an email or leave a comment letting us know what your favorite post has been so far.