Thank you! He just looks like that. It is an unfair advantage.
That lemon cake looked delicious.
It is my mother's version of Maida Heatter's East 62nd Street Lemon Cake. We butter the pan without flouring it, use lemon extract instead of lemon zest, leave the salt out in favor of salted butter, bake at 350°F, and use at least a full cup of lemon juice with an appropriate ratio of sugar for the glaze and don't bother with heating it, just stir until it supersaturates. It is essentially a pound cake with a pile of lemon. I've never had it go wrong.
no subject
Thank you! He just looks like that. It is an unfair advantage.
That lemon cake looked delicious.
It is my mother's version of Maida Heatter's East 62nd Street Lemon Cake. We butter the pan without flouring it, use lemon extract instead of lemon zest, leave the salt out in favor of salted butter, bake at 350°F, and use at least a full cup of lemon juice with an appropriate ratio of sugar for the glaze and don't bother with heating it, just stir until it supersaturates. It is essentially a pound cake with a pile of lemon. I've never had it go wrong.