Post reply

The message has the following error or errors that must be corrected before continuing:
Warning: this topic has not been posted in for at least 365 days.
Unless you're sure you want to reply, please consider starting a new topic.
Other options
Verification:
Please leave this box empty:
Type the letters shown in the picture
Listen to the letters / Request another image

Type the letters shown in the picture:
Three blonde, blue-eyed siblings are named Suzy, Jack and Bill.  What color hair does the sister have?:
Please spell spammer backwards:
Shortcuts: ALT+S post or ALT+P preview

Topic summary

Posted by GoingNuts
 - December 23, 2019, 08:09:47 PM
Maybe with some homes pokes in with a long skewer, so the lemon juice really penetrates. Yum.
Posted by hezzier
 - December 23, 2019, 06:19:12 PM
This cake would be great with the lemon glaze from my mom's lemon bread which I am now craving and haven't made in decades.

1/4 C sugar dissolved in the juice from 1 lemon poured over it right out of the oven.

Posted by hezzier
 - December 23, 2019, 10:02:55 AM
https://www.lacucinaitaliana.com/trends/healthy-food/how-to-cook-water-cake-no-eggs-no-milk-no-butter

So I made this cake yesterday and liked the flavor, could have used more lemon so many the zest of 2 lemons or some fresh squeezed lemon juice in place of the OJ.

The problem was that I could not find Italian 00 flour so subbed in all purpose flour so I think it was a little heavier than it should have been.  Wondering if cake flour would work better?  Or if there is another way to lighten it up?