My husband requested a lemon cake with lemon cream cheese frosting for his birthday. I took to the web, searching for and reading tons of recipes. I settled on the cake from THIS lemon raspberry layer cake from Marsha's Baking Addiction, and THIS lemon cream cheese frosting from Baked by an Introvert.
Ok, so first of all, this frosting recipe is UNBELIEVABLY delicious. I could eat it plain, and DEFINITELY want to make it right away with a really light and fluffy white sheet cake or cupcakes. The main trouble with this cake was that the lemon cake was very meaty and dry... And I was really careful not to overcook the cake. Now, I certainly could try it again and cook it less and see what that does to the cake texture, but with the magnitude of deliciousness that the frosting offered, I really feel a fluffy white cake would be a better fit and would make a more enjoyable cake.
This is the first time I used 6" cake pans and made a tall cake. And it was arguably TOO tall. LOL. I definitely should have stuck with 3 layers instead of 4. By the time I served it, it was leaning to the side a bit. This is also the first time using my cake spinner and attempting this type of cake decorating. It was hard and I didn't do the best job, but I still think it came out looking nice, and it was a good first attempt!
I used candied lemon slices from Trader Joe's, cut in half, to decorate the sides of the cake, and crumbled up Meyer Lemon Cookie Thins from Trader Joe's for the bottom third of the cake. Lemon lemon lemon lemon. It was a lot of lemon. But served with vanilla ice cream (which helped a lot with the dry cake), it still was pretty darn delicious.