Make the Glaze:
In a medium bowl, whisk the confectioners sugar with the lemon zest, lemon juice, butter and salt until smooth. Drizzle the glaze over the top of the cake, letting it drip down the
sides. Let stand for 20 minutes until the glaze is set. Cut the cake into wedges and serve.
Recipe from Food & Wine, August 2014
From left to right: Sydney Farris, Blair Farris, Tamberlyn Dobrowski and Paige Waugh. A very special thanks to Paige for opening her beautiful home to us.
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