I made this Lemon Layer Cake to celebrate my hubby's birthday. I asked what flavor cake he wanted and he said lemon. I baked the cake last night and stored it in the fridge overnight so the flavors could develop. I came across this recipe in one of my Saveur issues and this is the link for it: http://www.saveur.com/article/Recipes/Lemon-Layer-Cake.
Lemon Layer Cake
This Lemon Layer Cake exceeded my expectations and the frosting includes homemade Lemon Curd. If you are a fan of lemon cake you need to try this recipe. I have made other lemon cake recipes in the past and this is the best one I have made to date.
We have been through a heat wave from hell this week in New York City but it has cooled a little this weekend. For my hubby's birthday, I wanted to make him a cold pasta salad but with a nice kick since Allen loves all things spicy. This salad is healthy and features bold flavor and heat from the jalapeños. You can add more veggies like carrots, celery and radish.
1 Anaheim Pepper
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 frozen bag mixed Cauliflower and Broccoli
1 Large Shallot
1 container Cherry Tomatoes
Light Italian Dressing
1 box Ronzoni Garden Delight and Penne Rigate (Enriched Tomato, Carrot and Spinach Blend)
Close-up Pepper Pasta Salad
Cook Penne pasta 1 minute shy of Al Dente, drain and soak in an ice water bath for a few minutes. Drain pasta and pat dry with paper towel.
Defrost Frozen Broccoli and Cauliflower in microwave and then soak in an ice water bath for a few minutes. Drain and pat dry with paper towel.
Dice the Peppers.
Chop the shallot.
In a large bowl, add Penne followed by (in any order you wish) Broccoli, Cauliflower, Peppers, Shallot and Cherry Tomatoes. Combine.
Add 1/2 Italian Dressing and combine. Add more dressing if you wish.
Cover with plastic wrap and chill overnight or at least for 2-3 hours before you serve. Enjoy!