What’s the saying—when life gives you lemons, bake a multi-layered lemon cake?! Ten years ago, Ryan gave Adam an adorable baby lemon bush as a gift for his birthday, and over the past decade we’ve watched it flourish into a full grown tree. Now it produces plump, juicy fruit throughout the year, and this month it is filled with tangy yellow ovals of sunshine just waiting to be turned into something spectacular. Waking up to Vegan Lemon Waffles for breakfast is quite the treat on a Sunday morning, and our Creamy Cavatappi with Artichoke and Lemon is a perfect cozy weeknight dinner—especially now at the peak of artichoke season. Since our kitchen currently resembles an overstocked lemon farm with brightly-colored fruit covering every inch of counter space, we wanted to make use of our abundance of gold, so over the past week we’ve been working on something magical: a light and fluffy lemon cake, layered with silky ribbons of vanilla whipped cream, and topped with a striking green ombré matcha frosting. Get comfy, fix yourself a Ginger Tea with Lemon and Honey, and let’s bake a cake!