Julia of Mélanger has hit the jackpot of lemon cakes. A friend shared with her this recipe for a quick lemon cake, and baby, let me tell you how good it is! The method is a little different than most cakes I’ve baked, but in the end the extra little step makes the whole recipe go from “Mmm” to “gotta-have-recipe (swallow) now!” Her beautiful photos really highlight the moist, dense crumb of the cake much better than mine, so visit her site for the recipe. The only changes I made were to halve the recipe and to bake it in one 8″ round cake pan with additional batter making me 2 small ramekin cakes. I also frosted mine with a cream cheese-whipped lemony frosting. Yum! This is the best lemon cake I’ve had, hands down.
Jelli is a blogging veteran and avid baker who’s been selling sweets to feed her chocolate addiction for 8+ years. When the polka dotted apron’s hanging up, she’s a full-time mama to three kidlets enjoying the crazy days of motherhood and pumping out brownie recipes from her sunny Costa Rican kitchen.