One less lemon cake
6 years ago
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RECIPE: Lemon Cakes with Basil Lemon Syrup
Comments (1)I have to give these a try when I have time. I love lemon! Thanks, Riverrat! I remember the picture from a different thread and it looked so good....See MoreRECIPE: for gailc : Lemon Jello cake
Comments (4)after posting the recipe yesterday, I just had to make it too lol, it was pretty good, although it turns out better when my mom makes it, I think it's just the mom factor though lol. alice...See MoreMeyer Lemon Mousse Cake
Comments (37)That cake looks delicious! ! I can almost imagine how delicious and refreshing It would be on a hot summer day. Ever since I first read about Meyer lemons on this forum, I have watched the stores here for them. No luck at all. Yesterday I was in the store, They had "Texas Valley Lemons", which are pretty common around here this time of year. I've never bought any, Because they never look very good. BUT! ! ! Lo and behold! In small letters, Under the name "Valley Lemons" it said "Meyer Lemons". I've never seen that before! They really don't look very good, But they are shaped like those in the pictures Ya'll post here. I bought a couple to try, (Hopefully today.) In the Lemon blueberry muffin recipe Annie posted a few days ago. I'm definitely saving this cake recipe to try later on! Rusty...See MoreSour Cream Lemon Cake - Oh Yeah!
Comments (21)Here is what the author of this recipe -- Diane Rossen Worthington, The California Cook cookbook -- wrote about why she developed the recipe the way she did. "I have tried at least 10 different lemon cakes in search of one that would satisfy my personal preference for a clean lemon flavor, a fine crumb, moist texture and ease of preparation. Most recipes called for lemon juice in the cake, which seems to cause textural problems. I finally experimented with lemon extract in the cake and fresh lemon juice for the glaze, with an outstanding result, bursting with flavor." The author goes on to say that she likes the way the cake freezes, and always keeps one on hand in the freezer for last-minute emergencies. I guess one could always make the recipe following it as the author developed it, and then make a duplicate at the same time, using only lemon juice and see what you think the difference is in taste, texture, etc....See More- 6 years ago
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