Thursday, April 14, 2011

The intensity of the (Meyer) lemon cake

Posted by 2 Chicks 4 Cake at 7:51 AM


Which I didn’t make with Meyer lemons. And the cake, or rather, the glaze, was incredibly tart. Intense. Puckery. Would I do that again?
Probably. 
It was fabulous in its sharpness. At least says my inner hedonist, who is usually the one in control around here. It also was a hit in the swimming pool (aka the garden level of our funky old office building—where the creative team resides). The bundt pan I used is a dramatic thing: the glaze was scattered with lemon zest, the cake itself moist but not too. So by all accounts, a cake for the cake book.
But still, the Meyer lemons might bring a sweeter, softer taste to the whole thing. Maybe next time if I cut the lemon juice with some orange juice to tone it down there might be a more well-rounded citrusy flavor to the glaze.
All of that to say, I learn as much in following the recipe as I do in my tweaks to it. Deliberately, to add my own twist, or simply for convenience. (Where was I going to find Meyer lemons on a snowy Saturday in April?)
Vonnegut says when you get right down to it, food is practically the whole story every time. My cakette companion and I will prove that right.
Recipe: Kathleen’s Gonna Want Seconds Cooking Blog via Pinterest
Reading companion: The Particular Sadness of Lemon Cake by Aimee Bender
-Sweetcakes

 

1 comments:

2 Chicks 4 Cake said...

This cake could not get any prettier. It sounds like a ten-layer on the 2cakes girl tier-rating.

April 15, 2011 at 8:01 AM  

Post a Comment

Subscribe to: Post Comments (Atom)