I know. I know. It’s ANOTHER lemon cake.
I guess I’m discovering that baking lemon cake is my superpower right now.
And anyway, you can never have too much lemon cake. Am I right about this?
This is a very good one–delicate and full of flavor. You’ll want to tuck this recipe away somewhere safe.
In this case, a neighbor gave me a bag of lemons and I had this recipe marked to try. But, in these days of ingredient shortages, I found that the recipe called for cake flour and my cupboard was bare. Since making a supermarket run is no longer an option for me, I turned to the Internet where I found numerous sites that said that you could take a cup of all-purpose flour, remove two tablespoons of the flour from the cup, add two tablespoons of cornstarch and sift sift sift (sift sift) five times to replicate cake flour. The five siftings were kind of a bore but the suggestion worked and I got this light and delicious cake as my reward.
Here is the recipe.
I hope you stay safe and find comfort in your kitchen.
[mpprecipe-recipe:224]
This recipe was adapted from one that appears in The Milk Street Cookbook. You can find the book here.
