If you feel like your standard lemon pound cake is missing something, try this recipe. It uses almond flour and olive oil for a rustic twist.
'lemon cake' on Serious Eats
Corralled within the white chocolate-painted, cookie picket fence lie four layers of feathery lemon cake that are layered with ribbons of blackberry preserves and a white chocolate icing. Sitting on top: a lavish pile of midnight blue, fresh blackberries.
This beautiful lemon layer cake is accented with blackberry preserves, white chocolate icing, and wafer cookies.
Meyer lemons are prized for their thin skins, ample juice, sweet flavor, and lack of acidity. In many dishes they are preferable to regular lemons because they provide loads of citrus flavor without the lip-puckering bite. But would their essence really come through in a cake mix? Was there any actual Meyer lemon in the mix, or was it a misnomer? I put Dassant's Meyer Lemon Cake Mix ($6.99) to the test.
They are true to their word at Murray's Cheese Shop where the lemon cake is indeed drenched in the essence of tangy sweet lemons. Sticky lemon syrup saturates the cake pores, rendering the body addictively moist. The surface is...