To me, lemon cakes are perfect for spring – sharp and sweet and crisp-tasting. (Actually, there isn’t a single day of the year when I would turn down lemon cake, but I digress…).
So for a friend’s birthday, the sun was shining, the leaves were bursting on the trees, and it just had to be lemon drizzle cake. In fact, it was two, sandwiched together. My earlier experiments with creme fraiche and limoncello were so successful I repeated them – I added a bit of cream cheese to make a stiffer frosting.
To decorate, the obligatory silver candle, and spring flowers – daffs, primulas, chinodoxia. How pretty?