To warm up my baking skills, I chose this recipe from Chez Panisse Cooking by Paul Bertolli with Alice Waters. You begin by squeezing fresh meyer lemons. The cake was easy, and had a wonderful slightly tart flavor, with a touch of sweetness. I made a lemon buttercream icing, which accented the lemon flavor in the cake!
butter, sugar and egg yolks
mix in fresh, squeezed lemon juice
add freshly grated lemon peel
sift flour, baking powder and salt
beat egg whites with sugar until stiff
fold egg whites into cake batter alternately with sifted flour
bake at 325 degrees for 50-60 minutes
frost with lemon buttercream frosting
See you again later this week!
Kathy
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