One of my most requested new recipes is lemon buttercream (and a lemon birthday cake to go with it!). It’s something I’ve not shared until now because I had a massive dilemma about the best way to make the buttercream. Should it be flavoured with lemon extract/oil, or should I opt for fresh lemon zest and juice?
Both types of buttercream are delicious, and both have times when they really come into their own. In the end, I decided the only solution was to share both.