[Aliska]

Instead of chicken, I picked up a piece of turkey breast to eat plain or make some sandwiches. I'll try not to get carried away this week but somebody might post something and get me going again heh.

I'm really out of sync as I had two beef round roasts, different weeks, awhile back.

I looked at whole chicken to roast, my mind balked at it, don't want to fry until I catch up on dirty dishes, not too many but can't stand to cook and make more.

My next project is a recipe similar to a white cake someone posted for me, but this one is a layer cake which ordinarily I don't like frosting them. It's lemon velvet with buttermilk. Did you know you can use buttermilk in frosting? It comes out nice and smooth. I got some lemon extract, didn't like it in the past, will use less until I'm sure. It smells fine.

The frosting is so pretty. It's regular buttercream but part is tinted so it will be all yellow between the layers, then white, then top is dotted in the center with yellow somethings. I will have to drag out pastry tips & bag, but I want to try it.

What is that yellow on the top? I can't tell. It looks like something blobbed on. I didn't think I could get the photo to embed, worked at it and finally success! Those are the recipe blogger's words in the link, not mine as I haven't tried it yet. Won't wait for Easter but would be pretty for that. I'm a sucker for yellow and white.

I will make extra frosting because I want lots. The recipe at link is confusing. Looks like 3 layers. Well, I want two. I don't know what the yellow in the centeris but I will use frosting, thought about lemon curd but not what I'm after.

This Zesty Lemon Cake Has The Best Frosting I Have Ever Tried In My Life & The Cake Is Super Moist & Really Tangy – It’s A Must Try Recipe.

[Jamestown1630]

That looks luscious, Aliska; I’ve bookmarked it.

Just looking at it reminds me of the flavor of the lemon cake that my maternal Grandfather always baked for our birthdays, when we were kids.

(And, Yes: you always have to make extra frosting ;-)

Thank You!

-JT

[Yaelle]

I am sure that cake is indeed luscious.

But Maida Heatter, somewhere around 99 years old, has already reached Lemon Cake Nirvana.

She calls it the Best Damn Lemon Cake, because it is.

http://davebakes.com/2014/10/27/maida-heatters-best-damn-lemon-cake/

You will NOT be sorry you made it. A chocoholic guy who has no interest in lemon cake, if he dares have a bite, could finish off 3-4 slices.

I’ve made it for years, and it has spoiled me for all other lemon cakes.

[heartwood]

Looks like lemon curd on top of the frosting and between layers.

Lemon extract makes your cakes or cookies taste like you added lemon furniture polish. Never again.

I use lemon rind, lemon juice, buttermilk/yogurt/sour cream when I am making lemon desserts. There’s also citric acid powder so you can get the sour lemon effect without adding too much liquid.

It’s time to toss that lemon extract bottle taking up space in my cabinet - since it hasn’t been opened in years.

[leaning conservative]

I’m a little bit late to the rodeo. That cake is beautiful & looks so delicious. I read the posts & a great thing to poke holes in a cake is a wooden shish kebab skewer. I also use them to spear bananas for frozen, chocolate covered bananas for my husband. Yuck!