Location: Home > food > The cake that wouldn't bake
The cake that wouldn't bakePosted Aug 27th 2007 11:22AM by Marisa McClellanFiled under: Dairy, Recipes, Fruit, Books, Eggs, SugarI guess I was due. I mean, it has to happen occasionally, right? It all started Saturday afternoon when I was hanging out with some friends. Angie and I started talking madeleines (because of my post last week) and she handed me a beautiful Donna Hay cookbook to take a peek at her madeleine recipe. I've always loved flipping through Donna's magazine in Barnes and Noble and I was quickly drawn into this book of hers as well. The Simple Lemon Cake recipe leaped out at me and I copied it down to try at home. Tonight I felt like baking and so I flipped open the moleskine notebook into which I had written the recipe and started to pull ingredients together for the cake. I added some chopped rosemary to the lemon zest, thinking that it would add a nice depth of flavor, but that was the only addition I made. It smelled wonderful as it baked, and when I tested it with a skewer after the prescribed 35 minutes, it came out clean. After letting it cool for a while I cut into it and discovered that something was...off. It was as if the center just hadn't baked. I put it back into the oven for a while, but soon discovered that no amount of time and heat was going to fix this sucker. I once had something similar happen to a loaf of banana bread into which I put too much apple sauce, but I was a little agog that it had happened while I used a seemingly tried and true recipe with which I hadn't messed around (unless somehow I wrote the recipe down incorrectly). It has a good flavor but resembles something closer to a pudding than a cake. I always hate it when good ingredients don't reach their full potential. The recipe is after the jump, in case anyone wants to try it on their own, or just take a peek and tell me where I may have gone wrong.Donna Hay's Simple Lemon Cake7 1/2 ounces butter, melted1 1/2 cups sugar2 eggs1 cup sour cream1/4 cup lemon juice2 Tablespoons lemon zest2 cups flour2 teaspoons baking powderPreheat the oven to 350 degrees. Combine the butter, sugar, eggs, sour cream, lemon juice and zest in the bowl of a mixer and mix to combine. Sift flour and baking powder together and add to the rest of the ingredients. Bake in a greased 8 x 12 pan for 35 minutes or until golden.
|
Artical Related:
Stuffed chicken wings at NYC's Chanto
Deluscious Cookies are pretty damned good
Food Porn: Daddy O's Waffle
Vintage Recipe: Jellied Fresh Vegetable Salad
Rosemary-Lemon Cake--take two
