Our lemon tree out back gave us lemons just in time to make a cake for my mom for Mother's day. I pulled out all the stops on this one as I never made neither a lemon chiffon cake (adapted from All Recipes) nor lemon curd (from Martha Stewart's Cupcakes) nor italian meringue butter cream (from Cake Central)!!!
Not sure I'm ready to move away from the american butter cream frosting for IMBC yet. It was a dream to cover the cake with, very smooth. However it tasted too buttery, even at room temperature, for me.