I love dessert! What about you? Do you ever see a dessert recipe that you get so excited about and you can’t wait to make it? I sure do, a lot! This lemon cake recipe is no exception. I saw a picture of it and it looked so good and screamed “SPRING” to me. These are the perfect cakes to make for Easter, Mother’s Day, a bridal shower, a baby shower, or simply just because.
I usually elect myself to bring dessert on holidays. I had Easter at my house so I decided to try it out. It was a hit and a half. The original recipe made these as cupcakes but I decided to use my mini bundt pan instead.
I have to talk about the frosting. Oh.my.goodness!!!! This frosting is delicious. Not only is the color beautiful but the party that goes on in your mouth is unreal. It is tart, sweet, and salty. A perfect combination.
Notes on the Recipe
- If you want more lemon flavor add the lemon juice. It is optional so I left it out and wished I had put it in. A little extra lemon punch would have made these perfect. Next time I am definitely adding it.
- I substituted all purpose flour for the cake flour (my way of saving money and using what I have on hand. Here is my substitution chart if you need to know how)
- Add the salt into the frosting, it is a must!
- Read the entire recipe before starting.
Here is the link to the recipe from Baker by Nature.