Maida heatter's lemon buttermilk cake
Cakes
This light, moist, lemony cake is genius for so many reasons: It’s powerfully puckery. It’s got both more fresh lemon juice and zest than you’d expect or normally see in a recipe, and the flavor holds up under heat. It’s given even more flavor because it’s soaked—really soaked—with a lemon and sugar syrup that seeps into the cake slowly and provides moistness, a little more keepability, and a lot more lemon intensity. Adapted slightly from <em><a href="https://www.amazon.com/Maida-Heatters-Book-Great-Desserts/dp/0836278615?tag=food52-20">Maida Heatter’s New Book of Great Desserts</a></em> (Knopf, 1982).
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