Fat Tuesday: Sunshiny Day!

In the heat of the summer, nothing perks up your tastebuds and cools you down like a tall glass of lemonade. This cake is a nod to our favorite summery, tangy, citrus-y fruit. Lemon with a hint of lime...deliciousness!

Lemon Drop

(adapted from CakeLove, Betty Crocker)

Ingredients:

2 sticks butter

3 c. sugar

5 eggs

1 yolk

2-1/2 c. flour

1 T potato starch

1/2 tsp salt

1/4 tsp baking soda

1 c. sour cream

2 T heavy cream

6 T whole milk

1-1/2 tsp vanilla extract

1 T lemon juice

2 T lemon zest

1 T lime zest

Cream butter and sugar. Add eggs and yolk, one at a time, beating until combined after each addition. In another bowl, whisk together dry ingredients. In separate bowl, whisk together liquid ingredients. Alternate adding dry and liquid ingredients.

Line cake pans with parchment paper and spray sides with nonstick cooking spray. Bake at 350 about 40min. or until done. Allow cake to cool in pan about 10-15min. and turn out on cooling rack.

Lime Buttercream:

3 c. powdered sugar

1/3 c. butter

1-1/2 tsp lime juice

1 T lime zest

1 to 2 T whole milk

Mix powdered sugar and butter on low speed. Add lime juice and zest. Slowly add milk until frosting reaches desired consistency. Frost cooled cake with buttercream and allow to set in refrigerator for at least 30min.

Lemon Curd:

1 c. lemon juice

2-1/4 c. sugar

2 tsp cornstarch

4 eggs

4 yolks

1-1/2 sticks butter

Whisk together sugar and cornstarch. Whisk in lemon juice. Add eggs and yolks. Whisk in cold butter, 1 T at a time. Heat to a simmer on medium, whisking continuously. When thick bubbles start forming (after about 10 min), whisk briskly for one minute. Pour into stainless steel bowl and cover with plastic wrap, pressed against the surface to keep it from forming a skin. Refrigerate for at least 3 hours.

Pour lemon curd onto center of frosted cake and smooth over top with spatula.