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Pumpkin soup
Lemon zest isn’t the only way to achieve the distinct citrusy flavor in this cake. However, lemon juice will add too much acidity. Lemon extract, on the other hand, produces flavors similar to lemon zest while keeping the acidity down. If you have lemon extract at hand, use about the same volume as the zest from one lemon: roughly one tablespoon. Do remember that lemon extract can produce a less authentic taste than lemon zest.
As soon as your cake leaves the oven, the battle against staleness begins. Remember to always cover your cake tightly before storing it. Nothing dries out an uncovered cake quite like your refrigerator. A quick fix for dry cake is to serve it with whipped cream, custard, or ice cream. You can also try soaking your dried-up cake before serving it. First, poke holes in the cake using a toothpick or wooden skewer. Then use a pastry brush and brush the cake surface with your chosen liquid. This can be milk, buttermilk, or a simple 50/50 mix of sugar and water. Be careful not to over-soak your cake though, or it can fall apart.
Lemon zest is the outermost, yellow layer of a lemon’s skin. This layer is packed with flavorful aromatics and essential oils that can bring a citrusy note to almost any cake. In this recipe we use the zest of an entire lemon, making it the dominant flavor. To get the best taste, use high-quality lemon and wash it thoroughly in running water. Then use a zester or fine grater to carefully remove the outermost layer of the skin. Try not to get any of the pith – the bitter, white part of the skin – in your zest. To get the most flavor out of your zest, you can chop it extra finely before adding it to your cake.
This recipe uses labneh, to add moisture and flavor to your lemon cake. However, there are a couple of pitfalls to avoid. First, don’t over-mix the batter. As soon as there are no visible lumps of dry flour in the mix, pour it into the tin and bake it. Second, don’t bake the cake too long or too hot. Let the oven preheat properly to ensure that the baking time isn’t prolonged. An oven thermometer will be of great help here. Insert a toothpick in the cake to check if it’s ready. If the pick comes out clean, it’s time to remove the cake from the oven.
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