100 Posts + Lemon Cake


Today we are celebrating our 100th post! What better way to celebrate this milestone than with a moist lemon cake and meringue-ish frosting? Hooray!

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:
1.) Simple
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.

And so, here we are–100 posts down and hopefully many more to come. Thank you to all my diligent readers who hang in there with me through the good, the bad, and the ugly posts.

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.

Happy 100!