After last week’s disappointing macaron experiment, it seemed appropriate to try a different baked good. We came across Honey & Jam’s Lemon Cake with Black Tea Frosting and just had to give it a go.
The cake itself was fairly straightforward and went through with only a minor hitch: there was no lemon extract in the house. Instead we used more lemon zest which appears to have been a good choice because the cake still tasted wonderfully lemony. It did leave us with a naked lemon that Brittany decided to use for a refreshing lemonade for two recipe.
Perhaps the most enticing thing about this recipe was the prospect of making black tea frosting, something neither of us had attempted prior. We almost didn’t have any black tea but fortunately Brittany always keeps an emergenc-tea (oh puns) stash, so we were saved.
Frosting with the black tea frosting was another matter though. The consistency was very light – akin to pudding with whipped cream – and as such it was difficult to truly frost the cake. The bright side is that it all tasted great regardless of appearance and that has to count for something.
The first bite is a little overwhelming because of the contrast between the lemon and the black tea flavors but by the second and third bite we were both hooked.
Difficulty: pretty easy; there are a lot of steps but it’s definitely manageable.
Deliciousity: summer-lovin’ it, perfect for an lazy summer afternoon with friends.
Final verdict: want to make again and show to more people. Also, it was fun experimenting with a new frosting.