Let’s Eat Cake! – Heavenly Lemon!
Let’s Eat Cake!
Meyer Lemon Cake
with Lavender Cream
“The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. The secret to the moistness of the tender layers is olive oil—a common ingredient in Provençal cakes—and they take well to the bright lemon curd and loose billows of lavender-honey cream”
This perfectly poetic description from the introduction in the recipe says it all!!
One might expect this cake to be a bit heavy and dense with the olive oil but is delightfully tender and light and moist.
I really liked the cake – made with whipped egg whites and lemon juice and will use this cake recipe as a base for other cakes.
This cake was easy to make and everyone who tasted it enjoyed it.
Each taster’s sweet/sour preference varied. Some people thought it was perfect because they like tart. Others thought it needed a sweeter topping to balance the tart. Personally, I thought the curd was too tart. But that can vary with each lemon, too.
The lavender cream had mixed reviews too. It added a nice balance to the curd but the floral taste was a bit different.