I think this is one of my favorite cakes yet!!!
The cake part is Rose’s All Occasion Downy Yelllow Butter Cake with the zest of 3 lemons whirred into the sugar. You could use any yellow cake, I’m sure—the key is the zest/sugar whir. The final cake was so permeated with lemon aroma and flavor, it was amazing. I wasn’t sure if it would taste like a true lemon cake using only zest, but it did. It was a Lemon Cake—very delicious—needed no oil. Thanks to everyone who helped me here with their suggestions!
The frosting is some leftover of Rose’s “plain” mousseline, to which I added pistachio butter, butter and raw honey. I “lightened” it with a cup of milk thickened with 1/4 c. flour, which I allowed to completely cool before beating into the frosting. It’s incredible how “whippy dippy” this made the frosting—almost like whipped cream in lightness and texture. Everyone commented on how light it was, evern though, in reality, it was very heavy—it just had the illusion of lightness because of the milk/flour stuff.