This is adapted from a basic lemon cake by Dorie Greenspan. It's intended to be a loaf cake, what you eat with tea, but I iced it as a layer cake for my daughter's birthday. Partly because I needed to bake it the night before, and these cakes are so durable. And partly because I was bored of the yellow and red velvet cakes I'd been making. I top it with easy 7-minute frosting. If you make this in the spring, as I do, you might slice in-season strawberries and pave the top, decorating on the sliced strawberries in your own way.
Oct. 1, 2021, 11:49 a.m.
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Roasting
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