Spring Lemon Cake

 

Despite the fact that I’m trying to get fit, and despite the fact that my husband and I have given up after dinner desserts and snacks for lent, I’ve had a lot of baked goods in the house recently. 
It’s actually been a good test of my willpower! 
Learning to say no to after dinner snacks is not easy, but breaking my rules is a lot more tempting when there are fresh desserts on the counter every night. 
I am learning two lessons from the constant availability of sweet treats: how to avoid the temptation of delicious (aka bad for my health) food, and how to properly plan my food for the day so that I can enjoy my sweet treats. 
Do those seem like opposites to anyone else?
I’m merely making sure I eat a salad for lunch so that I can have a treat for dessert :) 
 
This life lesson was prompted by a delicious buttermilk lemon sheet cake I made the other day. 
After one of our wonderful weekend breakfasts (think waffles, eggs, bacon…) we had leftover buttermilk, so I went searching for a Spring recipe to use it in. 
Does anything say Spring better than lemon flavoured treats?? Well cadbury mini eggs… but I went with solely the lemon option this time. And I was not disappointed!
I found this recipe, and magically had all of the ingredients in the house already :) 
I had to keep my cake in the oven for about 45 minutes (thank you northern altitude/climate…), and I used a bit less sugar in the icing than they did, but other than that, I followed the recipe to a tee! Oh…and I didn’t really let anything cool before I taste tested it, lol… too much anticipation! 
Yummm :) 

 

I will make this again when leftover buttermilk burdens my kitchen. Everyone I served it too was impressed. A very well-liked cake and another baking success!
{xoxo}

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