I was wondering if anyone on the forum could help me. I’m planning to make a lemon wedding cake for my friends. I absolutely love the lemon poppyseed -sour cream cake in Rose’s heavenly cakes, so I was wondering if it would be possible to use the recipe (minus the poppyseeds) for the cake base. I know the texture is super light, melt-in-your-mouth and fluffy and I worry that it’s not dense enough to support the weight of the layers (as it would be a layered cake). I thought that maybe the reason it is in a bundt form in the book is because it is too fragile to handle as a layered cake.
Has anyone tried it for a similar project? If you could share your experience, it would be most welcome!