Num! The only bad thing I have to say about this is that the frosting is a little sweet. I don't know how to tone it down, but I'd like it to be more glaze and less a layer of sugar on top of my cake. The cake itself is moist, tangy, light, and just right to eat in a nice little wedge for a snack. Or, you know, breakfast.
Notes: Used whey from ricotta as a buttermilk sub and it worked fine, again. Baked in a 9-inch cake pan, not a skillet, but it would be fun to use a skillet :) Browned butter... is as awesome as I thought it would be. The cake ends up flecked with lovely little bits of lemon zest and cornmeal and browned butter bits, and it looks very appealing as well as tasting delicious! The recipe needs just about 1 normal-sized lemon.
Cakecakecake
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