Be creative EVERY DAY • A Challenge
My mom requested either a lemon or cannoli cake for her birthday. I’m itching for spring, so I chose the brightness of lemon.
The bottom cake layer is dense and moist, a perfect contrast to the silky richness of the cream layer—all topped with a thin layer of bright, tart lemon curd. Each bite is something to savor and pairs beautifully with a strong cup of tea.
Lemon Cream Layer (from Twigg Studios)
1 cup mascapone cheese
1 cup heavy cream
1/2 cup confectioner’s sugar
3 oz. white chocolate
1/2 tsp lemon flavoring
Lemon Faux-pound Cake
1 box of white cake mix
3 egg whites (per box recipe)
1/4 cup oil (per box recipe)
1.5 cups water approximately (per box recipe)
2 lemons, zested and juiced
baking pan 1/2 filled with water
Set your lemon cake as the first layer. Be sure to have a flat top.
Set the frozen cream layer on top and trim to fit if necessary. NOTE: This will thaw very quickly allowing you to mold it into place.
Decorate as you please! I found “bunny poles” (twisted marshmallow ropes) and used them on top before I spread on the lemon curd. And I was able to use the trimmings from my cream layer to pipe a little rope around my center seam.
Serve chilled. (Does not need to be served frozen.)
Follow My Kitchen board on Pinterest to see what might be cookin’ next! ~Miranda