I’m on a one-bowl cake train right now due to laziness and lack of time. Nothing fancy here.
And you know what? It’s summer and we don’t need fancy. We need fast, delicious, easy, and having the oven on for only a minimum amount of time.
This actually came about because I was at the grocery store (a rare occurrence for me lately) and they had meyer lemons. I’ve been obsessed with the idea of meyer lemons for a long time, but have never made anything with them or I think even HAD anything with them. They’ve been on my “to try” list for a while, so I threw them in my cart, not knowing exactly how I planned to use them.
After tons of searching (particularly taking into account the amount of time I could really devote to something), I decided to try this syrup cake. I’m hit and miss on cake as a dessert, they’re often a bit underwhelming to me, and often dry as well. I love the idea of the syrup cake because it would keep it much more moist. The batter also comes together in one bowl, so less dishes and it’s all very fast (about 10 minutes to pull everything together).
At the last second, I decided that it needed something extra, so I added some jam swirls to provide a complementary flavor and some extra texture. I had a jar of apricot jam open, and knew that the sharp, sweet apricot would be a great pairing with the sharp, sweet meyer lemon. But strawberry or raspberry would be great as well, or you can leave the jam out if you prefer. This was a hit at work, gone within an hour of putting it out.READ THE POST