It’s finally feeling like spring here in the D.C. area! The warm and sunny weather turns my desires from heavy desserts to light and fruity treats. I have a thing for lemon desserts; I can’t get enough lemon in my cakes, puddings, pies, ice cream, cookies, and bars - so bright, crisp, and delicious! I went to my favorite recipe resource: King Arthur Flour for their Lemon Custard Cake recipe.
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This is me and my new “Maryann” style cake pan, which is perfect for a light and fruity custard cake. The pan is 8” and has an indented center that will hold fillings and fruit.
The cake looks like it turned out great. Although there is no intended recipient, I would feel guilty cutting into it all by myself. Any takers?
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