I've been waiting a long time to make this Breakfast-in-Rome Lemon Cake. It's one of the first recipes I tagged after I got the cookbook, Baking with Dorie, by Dorie Greenspan.
I decided to experiment by making half a recipe, and making individual bundtlettes. Unintentionally, I also conducted a second experiment with this recipe.
All the hardware/software prep was done in advance. As was merrily zesting a freshly picked lemon, when I suddenly realized I was zesting it over the flour mixture rather than the sugar. Whoops! There were several options I could have used to fix this, but, in the end, I decided just to rub the zest into the flour and see what would happen.
Now, if I hadn't exposed my little error, you would never have known the difference. The cakes turned out beautifully delicious, light and spongy. Next time, however, I will double check that I'm zesting over the correct bowl!
Stop by Tuesdays with Dories website to see which recipe the bakers made for the second March challenge.