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.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)