SubscribeI need saving! There’s been an arctic breeze here in Maine, with wind chill factor in play. I’m no rugged snow bunny, so I’m inside, swaddled in layers of sweats and looking for an edible cure to the winter blahs. My cure all? LEMON. Sure, I like chocolate and other sweets – but nothing quite does it like lemon. The tart citrus taste, the clean and bright smell. It lifts the spirits. Who the heck doesn’t like lemon?
And in my humble opinion, the perfect citrus indulgence is the Lemon Cheese Layer Cake. I grew up calling it ‘lemon cheese cake’ – but make no mistake, this is no New York style cheesecake. The “cheese” reference speaks to light colored cake layers with a filling of rich and buttery lemon curd. Once all the layers are stacked and filled, the entire outside of the cake is draped in the same curd until this beauty is glistening and luscious. And what makes this cake so unique is the fact that you can’t really buy it anywhere. Based on my restaurant observations, an old fashioned layer cake of this caliber just doesn’t make the list of trendy desserts since it competes with the likes of fig & rosemary panna cotta or basil-berry-macadamia gelato (please note the sarcasm).
