Triple Lemon Chiffon Cake

Did you know that March 28th is National Lemon Day? This would be the perfect cake to celebrate the day with. The Cake Slice bakers voted to bake Triple Lemon Chiffon Cake from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman And Peter Wynne.

I cannot believe how easy this cake came together. The curd? Easy peasy. The cake? One, Two, three ...done. The whipped cream icing? Piece of cake.

The only modification I made to the recipe was to add a little agar-agar to the whipped cream. I don't know about you, but I am a slow at frosting cakes. The agar-agar would be the equivalent of adding a little gelatin the whipped cream. This is just my way of insuring that the whipped cream doesn't melt or slide off the cake before I can snap a photo.

If you would like to see more lemonicious cakes then visit The Cake Slice Bakers here.

Awe, ...I didn't know you guys loved ballerinas as much as I do. This is where I bought them ...here.


Print Recipe: Triple Lemon Chiffon Cake
One Year Ago: Apple Raisin Muffins

Lemon Poppy Seed Sugar Cookies

I have been a naughty baker. I wanted to bake. Really ...I did.

The other night, a friend called and asked if I had anything chocolaty in my freezer or fridge. After I said "no" an extreme wave of guilt and neglect washed over me. That's the worst feeling for an avid baker/gift giver. Unfortunately, my oven was cold and bare.

The truth is, I started speed walking/jogging with a friend. We do a minimum of 21 miles a week. This is double the miles I was accustomed to. We started this little endeavor about 5 weeks ago. I am truly enjoying the extra miles added to my week. The only downside is that it leaves little time for mindless snacking.

Therefore, I have been baking less frequently. Trust me, I have tons of recipes bookmarked/highlighted/printed ...just waiting to get made. I finally, got around to one of the said recipes.

Over the holidays, I checked out several baking books from the library. One of the books was Baking Illustrated from the editors of Cook's Illustrated. In the "cookie" section of the book was a recipe for lemon poppy seed cookies.

The cookies have the traditional soft sugar element you would expect. The twist is the light lemon essence accompanied with the poppy seeds. One thing I noticed with the first batch that went into the oven is that they spread and became misshapen. That's a big "no-no" here. I quickly fixed that by placing the cookies in the freezer for 10 minutes before baking. After that, they were perfect circles.

Print: LEMON POPPY SEED SUGAR COOKIES