Those who know me know that lemon tops the list of my dessert preferences. Luckily for me, one daughter, who’s birthday is tomorrow, shares my fondness for lemon.
Although I do have a considerable number of not-so-neatly-kept lemon recipes, I am not opposed to trying others to add to the collection. I did exactly that Yesterday. Tried out a new one. Still assessing the results.
This is the first time using oil in a lemon cake in one made without a mix. I am a scratch baker. I gave up mixes years ago. Although, occasionally I do buy them to research taste preferences when I create a new recipe (maybe 1 a year, if that). I did finally try the cake mix extender recipe last year. I know it ain’t considered from scratch. I made it because of all the hoopla about it. Besides that, how can I say mine is better if I haven’t yet tried it, eh?
I am not a cake snob by any means. I enjoy a cake from Walmart as much as the cake from the local baker. The difference in enjoyment, for me, is not derived from the cake itself but from the reason I get to enjoy it.
Yesterday’s choice for lemon cake was Ina Garten’s Lemon Yogurt Cake. Not having yogurt though, I used sour cream. I quadrupled the recipe and used 4, 6″x2″ and 1, 9″x13″ pans. If it turned out, I wanted there to be extras! If it didn’t, the sheet pan would get torted several times and get multiple fillings to disguise it. It would not get tossed!
It rose beautifully (I wasn’t sure of the recipe so I held back a bit when filling the pans) and the color is a rich golden yellow. I want so badly to cut a slice from one of them to view the inside. I hope it’s as beautiful as the images (Novice Baker blogspot’s and The Urban Spork’s ) of it that convinced me this was the one.
I made lemon curd 2 days ago that will be used straight up as a filling between torted layers as well as be incorporated with cream cheese and whipped cream as another filling. It’ll be finished with white chocolate ganache. That’s the plan.
To be continued…