Lemon Diversion – part 2

     Happy Birthday K! 

     Okay.  Below are the results of the recipe, Ina Garten’s Lemon Yogurt Cake, subbing sour cream for the yogurt and baking it into layers instead of a loaf.  The cake turned out with a moist, firm, tight crumb with a wonderful lemon flavor.  It was a bit denser than I wanted for the fillings but was a tasty cake.  It would’ve been perfect without a filling of any kind and covered in a poured fondant for a finish for decorating.  Otherwise, this is ideal for a tea or luncheon.

     The sheet cake I made with this recipe (mentioned in a previous post) will be used for petit fours with a poured fondant finish.

Ta-Dah!-2

 

 

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