Easter came a little early this year but we were hopeful it would be spring-like. And because we were thinking spring, it seemed appropriate to make a lemon cake. Very springy, right? Sure is a good thing we chose the bright lemon coloring and tulip because the cake was about the only thing that reminded us it truly is spring! Outside the ground was covered with snow and it was about 20 degrees! After a wonderful Easter dinner, we enjoyed the lemon cake with lemon buttercream and lemon curd between the layers and adoring the tulip on top.