Monday, March 15, 2010

Lemon Love

Oh, how do I love lemons? Here are but a few more ways...
  • Two of my favorite flavors together: Lavender Lemon Bundt Cake from It may be a little early for fresh lavender, but I always keep a jar of dried in the pantry.
  • A Lemon Crostata (only my favorite form of pie) from featuring a toasted almond lattice crust.
  • Lemony Angel Food Cake from (originally published in the May 2009/MSL magazine, this version has been updated). Lemon cream frosting on top... yes, please.
  • Little Lemon Hazelnut Cakes at
Many of these recipes call for "cake flour" which usually brings me down real fast, since, just like buttermilk, I don't usually have any in the house. I know I can just go to the store and get some, but I tend to be a spontaneous baker: When I get the urge to make something, I want to jump right in and get started. If I don't have a crucial ingredient and can't substitute something I do have, I find something else to make. Well, now I never have to pass over one of those recipes again while sadly lamenting my lack of cake flour. Joy The Baker has busted up the mystery of cake flour and shows us how to make it at home from regular all-purpose flour (which I always have in the cupboard)... how very cool!
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