This weekend, the kids & I made a lemon cake and it was really, really good. The recipe calls for actually including lemon slices (peels and all) into the batter after you have cooked them down for 15 mins in boiling water. The result is a bright, intensely flavored cake that is perfect with fresh raspberries and whipped cream--its light and was perfect after a Sunday dinner of paella & gaspacho.
But honestly, the real reason I wanted to make this cake was because I wanted to photograph lemons, eggs and pink...Not to mention that cute cake stand!! I hope you like the photos and check out the recipe below, it is really worth making and would be perfect for Easter dinner!
from Martha Stewart