This was my first time using turbinado (or raw) sugar, which comes in huge brown granules and has a more molasses-y taste than regular sugar, but not as much as brown sugar.
The recipe here called for lemon oil, which I was completely unable to find. I searched the affluent hipster grocery store, the crunchy organic store, and my local Safeway, and none of them had it in stock. So I gave in to my apathy and decided to use lemon extract instead. Knowing that lemon oil would be a lot stronger in flavor than the extract, I approximately quadrupled the amount of extract.
Please remind me to never take a picture of the inside of my oven again. It is horrifyingly gross.
I was a little surprised by how little the cake rose in the pan. I had thought that it might come up to the top of the pan, but no such luck. This is before adding the lemon syrup.
And this is after turning it out and adding the syrup. I hadn't expected the cake to turn out so dark and I think I might have over-cooked it a little. I don't think that over-cooking had too much of an effect on the flavor though.
I liked the lemon flavor in this cake and wish that it had been a little more intense. Perhaps next time, I'll put more effort into locating some actual lemon oil. The cake also turned out drier than I like. But it was still pretty good. I might make this one again if I manage to wrangle all the ingredients together.
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