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Posts Tagged ‘vanilla cake’

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I’m on a lemon kick, I suppose. Did you ever have a craving just clobber you upside the head? This morning I happened upon a Nigella recipe for lemon yogurt cake and that was it: I got dressed, drove to the store, and bought a lemon.

This should have been a simple cake to make—there are few ingredients, they’re all recognizable, etc.–but it wasn’t written well. The measurements she gives are fine, but the process was frustrating; she kept instructing us to use a pot of this and a pot of that instead of the very measurements she calls for above. Grateful that I’ve spent most of my life in the kitchen and knowing I could grope my way out of this, I just stopped for a second, decided this was a basic cake—wet stuff added to dry stuff, combine and bake—and ignored everything in the middle of the recipe.

While stirring this up it occurred to me that I rarely go by the letter when I cook. Instead, I edit before I start. No, this doesn’t need two cups of sugar; good Lord almighty, one teaspoon is not going to be enough for something entitled a vanilla cake. And so on. I don’t do vegetable oil, so I substituted olive oil for this cake, and it was successful. Butter would have been good, too, obviously. And it called for the zest of half a lemon, but I know myself, and I like lemon desserts to taste quite powerfully of lemon. Delicately lemony cake, cookies, bars—not for me. So I zested the whole fruit.

Took a little bite when it was cool, and the inside is lovely and tender, almost creamy, like a really good pound cake. But even that whole lemon’s zest wasn’t enough for me. I’ll add the juice to the batter next time. Maybe I’ll end up squeezing it over the whole thing tomorrow like a filet of Dover sole.

One more thing: Nigella calls for the cake to go in a tube pan, but the only one I have is a Bundt. The cake’s a tad short in stature, as you can see. I’m going to try to eat it all before I learn if it has a Napoleonic complex.

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