It’s summer time and lemons are in. After the citrus-freezing weather, lemons have become little luxuries for hot-summers. In today’s recipe, what’s showcase most is the fruit’s unique panoply of flavor cakes. The most luscious cakes and I love the most are.
Lemon upside-down cake
A Shaker lemon pie
Meyer lemon muffins
Each cake gives a slightly different approach of lemon and different taste. Just try out ‘Shaker lemon pie’, the taste never to be forgotten.
The method:
Cut the lemons into paper-thin slices at least three hours before you plan to bake (or the night before), toss with sugar, and let set. This tenderizes the peel. This step is not necessary if you’re using Meyers. The result will be a tangy filling with beautifully textured bits of fruits suspended in lemon curd.
Sliced lemons and grated peel account for the zesty flavor of the lemon upside-down cake, which pairs a classic vanilla cake with a not-too-sweet topping for a satisfyingly adult dessert. Select small lemons for this cake; they’re the ideal size. Arrange about 30 slices, overlapping, in a mixture of melted butter and brown sugar in a 10-inch skillet. Top the fruit mixture with cake batter, and bake. Plate and the top magically display a lovely arrangement of caramelized lemon slices.
Try out this scrumptious cake and you will have the taste in you for a long time.
Via: latimes
