This cake is made for the citrus lover and luckily I am married to one. Lemon is in every part of this recipe. The cake is baked with lemon zest, lemon syrup is brushed on the finished cakes, the filling is lemon cream and lemon juice is even in the frosting. If you want to get really fancy then there is candied lemon peel on top which I did make.

Armed with my Costco sized bag of lemons, I broke down the recipe over two days. I made the lemon cream filling and the candied lemon peels a day in advance.

I would re-name this cake the butter cake. There are 10 tablespoons of butter in the cake and 18 tablespoons of butter in the frosting and it tasted like it. The cake was pretty straight forward. I wasn’t sure how much syrup to soak into the cake, I didn’t use it all. My lemon cream firmed up nicely overnight so I don’t think I need to chill it in the freezer but I did so anyway. I am not very familiar with cooked frostings, I wasn’t sure when it was done with the whole whipping process. Once assembled the cake needs to chill in the refrigerator for 3 hours. I forgot to take my cake out of the refrigerator 15 minutes before serving as Dorie suggested so the cake was a little too hard due to all that butter. The reviews: Everyone enjoyed the lemon flavor, 2 liked the frosting and 2 did not. I am not sure I would make this cake again as it is too much butter for me but I would make the lemon cream again. To see what others thought head over to Tuesdays with Dorie.