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Moist and tender, this cake can be filled with chocolate frosting or Crème Chantilly and fruit as shown here. Either way, your guests will love this sweet treat with just a kick of lemon zest.
This cake seems like it would be difficult to put together, but it is actually very simple. It takes a little while, but all of the steps are easy. Using a firmer cake and freezing the cake before cutting makes cleaner cuts and sharper lines when you put it all together.
Recipe developed for Imperial Sugar by Bree Hester @bakedbree.com
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