Lemon Cake

February 6, 2016

It’s Meyer Lemon season here in Southern California! The bright yellow citrus fruit has endless uses from baking, juicing, and preserving to sweet and savory recipes. Lemons add acid – which can heighten other flavors – and a bright, tangy flavor to foods. Lemons are also full of vitamin C, folate, fiber, and potassium. I used some lemons I picked up at the farmers market to make Ina Garten’s lemon cake that was so scrumptious, Merry Berry would have been impressed. This is probably one of the best cakes I’ve ever made and I urge you to try it with fresh, local lemons.

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