I am making a Meyer Lemon Cake from the One Girl Cookie cookbook. The leavening is sour cream and baking soda. I rotated the cake halfway through the cooking time. The rise was lovely to see, but after it was removed from the oven, it sunk – a tooth pick did come out clean, but I will admit the cake still had a little jiggle to it when I took it out. The cakes aren't sunken in the middle only flat – I want perfect. Shall I try again? No jiggle this time? I am so afraid of over cooking and getting dry cake.
Mouth blown & hand-finished in Vermont, just for us
New! Food52 x Simon Pearce Glassware
The Big, Fat Secret Behind the Sweet Taste of Soda
The Great British Baking Show Episode 7: Desserts!
The Salmonella Outbreak Being Linked to Papayas
The Key to Summer Cocktails Minus the Booze
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)