It towers over the fruit bowl. Four layers of lemony yellow cake.
I wanted to treat the Corn Roast guests with lemon. It's a happy, end of Summer choice.
I'm not going to sugar coat this for you. I used two store bought lemon cakes.
Follow directions on the box.
I added fresh lemon zest to the batter.
The filling between all the layers is cooled lemon pie filling. (follow directions on package then chill)
The icing is homemade from scratch.
Butter, Icing Sugar, splash of milk, tsp. vanilla.
Beat. Beat. Beat.
It's Labor Day long weekend after all and everything needs to be simple, easy and delicious!
The secret ingredient in the frosting is the 4-5 drops of lemon essential oil.
I almost fell to my knees when I licked the spoon.
#CAKEFACE
Stack the cakes one by one with lemon pie filling in between.
Ice the cake roughly and generously - like an Aunt would in the 1930's.
Dip your finger in the frosting to taste.
Wipe your finger on your gingham apron.
Sprinkle yellow sugar around the edge.
Garnish with a few thin slices of fresh lemon.
Chill the cake until about an hour before serving.
Enjoy!
Patti
xo
Patti Friday: Lifestyle Editor | Photographer | Wellness Community Member | Reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'
