Ah, lemon cake.
It holds a special place in my heart because it was the first from-scratch cake I ever made on my own. It was also, in my fashion, heavily modified from the original yellow cake recipe I started with.
I couldn’t remember what I did with that recipe from five years ago, so this time I went with Ina Garten’s.
Plenty of people who reviewed this recipe raved about its moistness; for me, it was still a bit dry. The only moist part was the top, where the lemon syrup went. I even stabbed the cake many times with a fork, hoping the syrup would seep in.
I skipped the lemon glaze, because, well, I was tired of dealing with lemons on a work night at 10 p.m. Instead, I served it with slightly sweetened whipped cream.
The recipe makes two cakes, and I froze one for later. I think once I bust out the second one, I’ll try the lemon glaze, just to see if it boosts the lemon flavor even more.
Nicole M. Markle 