Sour lemon cakes from Dappled: Baking Recipes for Fruit Lovers (page 56) by Nicole Rucker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 13, 2021

    Dense and buttery with great lemon flavor. I made a different lemon curd recipe using Meyer lemons and skipped the rum. Baked in a dark muffin tin, they were slightly dry - I may have baked them a tad too long. They also stuck to the tin a little, despite liberal buttering; I'd use baking spray next time.

  • Jenny on July 02, 2019

    These darling cakes pack a punch and were super easy to make, yet very impressive. For this first time, I used jarred lemon curd but I look forward to making them again with the olive oil lemon curd from the book. Highly recommend this recipe!

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