Lemon Cream Cake & the Dining Room is done!

Since I am old, I spent Friday night home, alone, baking.

I decided to try a new recipe out of the Macrina Bakery & Cafe' Cook book.

I love everything I have made from this book and have had it for years.

 If you have never been down to Macrina Bakery in Seattle, it is worth the trip.

Yum-o.

Here's my Friday night special:

Lemon Butter Cake with fresh strawberries and Lemon Cream

Find Recipe Here

Ready. Set. Go.

Using fresh lemons over juice from the bottle takes a little longer, but it's worth it.

 (And no, the juice out of the lemon shaped bottle doesn't count.)

Adding the dry ingredients to creamed butter.

After adding milk and egg mixture.

This is more like a pound cake, so the batter is thicker than usual.

Don't be alarmed, you didn't forget to add your liquids.

Strawberries were on sale!

Cooling is important.

You don't want to work with your cake until it is completely cooled or it will crumble.

I used a brush to add the simple syrup to the layers, then topped evenly with berries.

Add a layer of the lemon cream

And repeat

Use the remaining Lemon Cream to ice.

VOILA!

Dining room finished product

My coveted Hot Dog menu.

(Yes, it was really used back in the day at a hot dog stand)

Side wall decor

" If I knew you were coming I would have baked a cake"

My table scape

Did I mention I love kitschy religious stuff?!

(Grandparents & parents wedding pictures)

Decorating is good for the soul.