Baking

Sherbet Lemon Cake

I’ll admit to emitting a little ‘squee’ when the next Sweet Adventures Blog Hop theme was announced (SABH is a monthly blog hop brought to you by The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux & 84th & 3rd).

Sherbet Lemon Cake

Lemons. Sunny, yellow, sour lemons. While hardly the sweetest of fruits, I can’t help but be cheered by the sight of these yellow skinned beauties and boy do they lend some lovely flavour to recipes. What in the world would you do without them?

Sherbet Lemon Cake

As much as I love the real thing, I can’t help but think of those Sherbet Lemon lollies with their yellower than yellow candy shell that safely hides away the fizzy powder inside. I never get sick of waiting for the sherbet to finally leach out and startle the taste buds :)

So my homage to lemons ended up being one more for a confectionery incarnation of the mighty citrus but I hope that’s OK. I present my Sherbet Lemon Cake!

Sherbet Lemon Cake

This cake is -> layers of génoise cake soaked in a lemon & white rum syrup interpersed with layers of lemon and passion fruit diplomat cream, covered with a butter cream icing, dressed with crushed Sherbet Lemon lollies and showered with a bit of extra lemon sherbet powder. The components are a little lengthy to include as a full recipe today but I’ll aim to add them soon when there are fewer distractions :)

Sherbet Lemon Cake

The result? Oddly like the opposite of a Sherbet Lemon with the inside providing a delicate, sweet lemon experience and the outside waking you up with a tart but pleasant slap to the senses. The crushed lollies almost fused together with the moisture of the icing to create a new candy coating! All together, the cake was decidedly lemon-y. Mission accomplished!

Thanks to all for hosting the blog hop. Hope other foodies will consider joining in on the fun :)

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