The recipe is from Food Network (click here for the recipe), Ina Garten/Barefoot Contessa is usually reliable and this is no exception.
Sheryl's changes are:
- she uses 2/3 cup each of sugar and lemon juice to make the syrup, noting that she uses Meyer lemons and if you use regular lemons that much syrup might be too sour - so I would leave the recipe alone if you are using regular, increase it if you have milder Meyer lemons.
-She removes the cakes from the pans and sets on a rack covered with aluminum foil to let the cake absorb all the syrup instead of having it run off.
-for the glaze, she decreases the amount of lemon juice to 3T to thicken it a bit.
Ok, now my mouth is watering from thinking about lemons and this cake...enjoy!
So I improved an Ina Garten recipe? now that's something to crow about!
ReplyDeleteGreat blog, Jill! Thanks for keeping us crafty!
-Sheryl
Yes you did! Way to go :)
ReplyDelete