Lemons make for a beautiful and inexpensive table display. Their juice brightens soups and stews. Salt-cured (otherwise known as preserved), they’re fantastic in African tagines. And quite frankly, while I love chocolate as much as the next girl, hand me over a lemon-flavoured dessert and I’m as good as yours. I should probably keep that last tidbit to myself.
And so this weekend I went about making lemon curd, and the following Lemon, Almond & Cornmeal cake. When I first removed the cake from the oven, I thought the recipe had called for entirely too much butter. The parchment was drenched in grease and the cake seemed perhaps too moist. But trust me, it dries out, and the butter ensures it stays moist (does anyone actually like this word?). The crumb is loose and seems to dissolve on the tip of your tongue, and the lemon is obscenely bold. I’ve eaten this cake warm and alone (the cake, I mean) and I’ve eaten it in the company of co-workers, dressed with a dollop of crème fraiche. I’ve eaten it for dessert after dinner and with afternoon tea. It’s the kind of recipe you want in your repertoire, the kind of thing you’d serve to good friends on a Saturday, the kind of thing you fall in love with whether you are ten or twenty-six.
Find the recipe over here at Simple Bites (I used regular lemons in place of the Meyer ones.)