There are three birthdays in our family during the months of April and May. When my girls were little, their birthday cakes were almost always chocolate, filled with sweet cherries, and frosted with whipped heavy cream. But lately, I ask what I should bake them for their birthdays. They never reply with a flavor or a type of cake. They do research for days, if not weeks, for a recipe they like, never taking into consideration the complexity or the availability of certain ingredients. I guess I should be flattered that my daughters have faith in my ability to pull off whatever it is they choose.
The recipe for this lemon layer cake appeared in my inbox, sent to me by my lemon-loving daughter about a week before her birthday. I made the lemon curd filling and the lemon cream cheese buttercream three days ahead and the cake layers the day before I planned to assemble it, making it seem less labor intensive. If you love lemon, this cake's for you. It really was fabulous and I liked it even more after a couple of days when the flavors merged and became more intense.
I received an Ateco 612 Revolving Cake Stand this year and it makes all the difference in frosting a cake. If you bake a lot of cakes and don't have one of these... get one!
The big candied violet on top was purchased by my sister on a recent trip to Germany. Loved it! I suppose I need to start growing organic violets, too...