Lemon cake too lemony...

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Lemon cake too lemony...

Postby johneames » December 28th, 2017, 2:25 am

Hello All,

I made a lemon cake and a lemon cream cheese frosting. Both are in the freezer awaiting their fate. The frosting is delicious, but it may be too sharp for a cake that is already lemon flavored.
The cake will have 4 layers. I was thinking two of them with the lemon frosting and 2 to break it up. But with what?
Whipped cream? Creme patisserie?

Please help.
Thanks!

I didn't find the right solution from the Internet.

References:
https://cheftalk.com/threads/lemon-cake ... ony.96274/

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