Lemon Lover’s Layer Cake

November 14, 2012

Happy birthday to youuuuu, happy birthday tooooo you! Happy birthdayyyy, Dear Dannnnnnnn….Happy birthday to youuuuuuuuu! And many morrreeeeee….on Channel Fourrrrrr….and Scooby Dooooooo….on Channel Twooooo — What? That’s not how the song goes? Are you sure? Well, alright then…

Anyway. As you may have guessed, it was Dan’s birthday this week. What did I get him? Well…what I really wanted was to order him some kind of singing/dancing birthday gram at work. BUT, I didn’t want him to murder me, so I restrained myself and bought him a Kindle Fire instead. Not as wickedly satisfying as imagining Dan reacting to a giant dancing teddy bear showing up in his office, but at least this way I get to play with a new toy too.

And, before you ask, I did make him a tasty birthday dinner. I wanted it to be a surprise, but Dan suspected something was going on long before he got home. Apparently I am not as sneaky as I think I am. Also, my dad called him to wish him a happy birthday and accidentally spilled the beans. (“So I hear Tina made you a delicious steak dinner for your birthday!”)

Oh well. I tried! And hey, I made him a birthday cake, too! A light and fluffy lemon-yogurt layer cake with frothy, lemony whipped cream cheese frosting. It was tangy, delicate-y sweet, packed with bright, lemony good flavor, and completely melt-in-your-mouth delicious. It’s not chocolate, but this is still one damned good cake, guys.

Happy birthday, Dan! 

8 Comments

  1. looks so good! Thanks for sharing at Foodie Friends Friday!

  2. Debbie says:

    You had me with lemon. I love anything tart. I know I’ve already mentioned it, but I would love for you to enter my giveaway.

  3. Keira says:

    What size cake pan did you use? It’s not specified in the recipe. Otherwise, this looks great.

  4. Diane says:

    Hey there! Thanks for posting this – it looked absolutely perfect for our Easter dinner today. One thing though, could you edit the recipe to separate out the ingredients for the sugar syrup that gets poured into the cakes after they are baked? In my automatic cake-baking zone I just added dry to wet and ended up with two rather flat, super-lemony cakes! Luckily we don’t have a big occasion today, but I would hate for someone else to make the same mistake! Thanks!

    • justputzing says:

      Ahhh, excellent point! I just edited the recipe to separate the cake ingredients from the syrup ingredients. Thanks for the suggestion!

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